Pasta with Fresh Tomato Sauce

Servings: 4-6

Ingredients:

1 pound whole-wheat pasta, any shape
8 large, ripe, firm red tomatoes (about 6 cups chopped into small pieces)
3 Tablespoons olive oil
2 cloves fresh garlic, thinly sliced (about 2 tablespoons)
1 large onion, chopped fine (about 1 cup chopped)
2 Tablespoons brown sugar
4 Tablespoons tomato paste
½ teaspoon dried thyme leaves (or 2 tablespoons fresh)
4 Tablespoons fresh basil, chopped
½ teaspoon dried oregano (or 4 tablespoons fresh)
4 large bay leaves
Salt and pepper to taste

Directions:

  1. Cook pasta according to package instructions.
  2. Add oil and garlic into a large pot and heat on low for about 1 minute, making sure not to brown or burn the garlic.
  3. Add the dried oregano and thyme, followed by the diced onions, bay leaves and cook, stirring for 2 to 3 minutes.
  4. Gently move the onions to one side of the pan keeping the center open. Add in the brown sugar. Let it cook slowly until it browns, but not burns. Mix the onions back in.
  5. Add the chopped tomatoes and tomato paste and continue to cook on medium-high for 5 minutes.
  6. Add salt and pepper to taste. Cover the pan, lower the heat, and let simmer gently for 15 minutes until sauce is thick.
  7. Remove the bay leaves, stir in the fresh basil leaves, and serve over hot pasta.

 

Recipe Courtesy of WIC Cookbook

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Recipe Category

30 minutes or less, One pan meals

funding statement logo

This institution is an equal opportunity provider.

This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.

Pasta with Fresh Tomato Sauce

Servings: 4-6

Ingredients:

1 pound whole-wheat pasta, any shape
8 large, ripe, firm red tomatoes (about 6 cups chopped into small pieces)
3 Tablespoons olive oil
2 cloves fresh garlic, thinly sliced (about 2 tablespoons)
1 large onion, chopped fine (about 1 cup chopped)
2 Tablespoons brown sugar
4 Tablespoons tomato paste
½ teaspoon dried thyme leaves (or 2 tablespoons fresh)
4 Tablespoons fresh basil, chopped
½ teaspoon dried oregano (or 4 tablespoons fresh)
4 large bay leaves
Salt and pepper to taste

Directions:

  1. Cook pasta according to package instructions.
  2. Add oil and garlic into a large pot and heat on low for about 1 minute, making sure not to brown or burn the garlic.
  3. Add the dried oregano and thyme, followed by the diced onions, bay leaves and cook, stirring for 2 to 3 minutes.
  4. Gently move the onions to one side of the pan keeping the center open. Add in the brown sugar. Let it cook slowly until it browns, but not burns. Mix the onions back in.
  5. Add the chopped tomatoes and tomato paste and continue to cook on medium-high for 5 minutes.
  6. Add salt and pepper to taste. Cover the pan, lower the heat, and let simmer gently for 15 minutes until sauce is thick.
  7. Remove the bay leaves, stir in the fresh basil leaves, and serve over hot pasta.

 

Recipe Courtesy of WIC Cookbook

Nutrition Facts

4-6 serving per container

Serving size 1/2 cup sauce; 1 cup pasta

Amount Per Serving
Calories 240
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1.5g 8%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 105mg 5%
Total Carbohydrate 41g 15%
Dietary Fiber 7g 25%
Total Sugars 6g
Includes 0g Added Sugars 0%
Protein 10g
Vitamin D 0mcg 0%
Calcium 84mg 6%
Iron 3mg 15%
Potassium 549mg 10%

The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

funding statement logo

This institution is an equal opportunity provider.

This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.