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Marinara Sauce Over Rotini




Source of Recipe


cookinglight.com

1 teaspoon olive oil
1/2 cup chopped onion
2 garlic cloves, minced
2 tablespoons chopped fresh or 2 teaspoons dried basil
2 tablespoons chopped fresh or 2 teaspoons dried parsley
1 teaspoon sugar
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (28-ounce) can diced tomatoes, undrained
1 tablespoon capers
4 cups hot cooked rotini (about 4 cups uncooked corkscrew pasta)


Preparation
Heat oil in a medium saucepan over medium heat. Add onion and garlic, and sauté for 2 minutes. Add basil and the next 6 ingredients (basil through tomatoes); bring to a boil. Reduce heat, and simmer for 15 minutes, stirring occasionally. Stir in capers. Serve over pasta.
Yield
4 servings (serving size: 1 cup pasta and 3/4 cup sauce)

Nutritional Information
CALORIES 277(8% from fat); FAT 2.5g (sat 0.4g,mono 1g,poly 0.7g); PROTEIN 9.7g; CHOLESTEROL 0.0mg; CALCIUM 77mg; SODIUM 531mg; FIBER 3.3g; IRON 3.7mg; CARBOHYDRATE 54.7g