PASTA -- Red Wine & Rosemary Marinara

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Red Wine-and-Rosemary Marinara

 

Recipe By :

Serving Size : 5 Preparation Time :0:00

Categories : July '97 Pasta

 

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

1 cup chopped onion

4 garlic cloves -- minced

3/4 cup dry red wine

2 tablespoons honey

2 teaspoons dried basil

1 teaspoon dried rosemary -- crushed

1/2 teaspoon salt

1/4 teaspoon crushed red pepper

1 (28-ounce) can crushed tomatoes

1 (6-ounce) can no-salt-added tomato paste

5 cups hot cooked linguine (about 10 ounces

uncooked pasta)

 

 

Heat oil in a large saucepan over medium heat. Add onion and garlic; sauté 3

minutes. Add wine and the next 7 ingredients (wine through tomato paste). Bring

to a simmer; cook 20 minutes or until thick. Serve over linguine.

 

Serving Size: 1 cup sauce and 1 cup pasta

 

Source:

" Cooking Light, July 1997, p.122 "

Copyright:

" Cooking Light "

 

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Per serving: 369 Calories (kcal); 4g Total Fat; (10% calories from fat); 11g

Protein; 69g Carbohydrate; 0mg Cholesterol; 479mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 1/2 Fat;

1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 620 0 0 0 0 0 0 0 26425 2845 0