pasta: ziti, tomatoes, rosemary, balsamic

[Guest guest]

* Exported from MasterCook *

 

Ziti with Tomatoes, Rosemary and Balsamic Vinegar

 

Recipe By :Jack Bishop

Serving Size : 4 Preparation Time :0:00

Categories : 2002-08-08 Jack Bishop

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons extra-virgin olive oil

1 medium onion -- minced

1 teaspoon minced fresh rosemary leaves

28 ounces canned whole tomatoes

(packed in juice, drained and diced)

salt and ground black pepper

1 pound ziti pasta

2 teaspoons balsamic vinegar

 

1. Bring 4 quarts of water to boil in large pot for cooking pasta.

 

2. Heat oil in large skillet. Add onion and saute over medium heat until golden,

about 5 minutes. Stir in rosemary and cook for 30 seconds to release its flavor.

 

3. Add tomatoes and salt and pepper to taste. Simmer until sauce thickens, about

10 minutes. Adjust seasonings.

 

4. While preparing sauce, add pasta and salt to taste to boiling water. Cook

pasta until al dente and then drain. Stir vinegar into tomato sauce and

immediately toss with cooked pasta. Mix well and divide among individual bowls.

Serve immediately

 

PER SERVING: 528 calories, 18g protein, 9g fat, 95g carbohydrates, 7g fiber,

591mg sodium, 12% vitamin A, 52% vitamin C, 6% calcium

 

Source:

" Natural Health 1998-09/10 "

Start to Finish Time:

" 0:20 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 529 Calories; 9g Fat (15.0% calories from

fat); 17g Protein; 96g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 303mg

Sodium. Exchanges: 5 1/2 Grain(Starch); 2 Vegetable; 0 Fruit; 1 1/2 Fat.

 

NOTES : Rosemary adds a woodsy flavor and aroma to this basic tomato sauce.

Stirring in a little balsamic vinegar at the end of the cooking time maximizes

its sweet-and-sour punch. Follow with a salad of bitter greens--I recommend

arugula, radicchio, and endive.

 

Nutr. Assoc. : 0 0 3399 0 0 0 0 0