Jo LoCicero's Tomato Sauce (Quick Version)
Published July 6, 1993
- Total Time
- About 15 minutes
- Rating
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Ingredients
16 ounces whole onion or 15 ounces chopped ready-cut onion (3-plus cups)
1 tablespoon olive oil
2 medium cloves garlic
1 tablespoon parsley
1 tablespoon fresh basil
1 tablespoon fresh thyme
1 tablespoon fresh oregano
1 bay leaf
1 28-ounce can no-salt-added crushed tomatoes
8 ounces no-salt-added tomato sauce
Freshly ground black pepper to taste
1 pound fresh eggless spaghetti
2 ounces Parmigiano Reggiano
Nutritional analysis per serving (3 servings)
154 grams carbs; 13 milligrams cholesterol; 851 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 13 grams fat; 15 grams fiber; 1091 milligrams sodium; 34 grams protein; 25 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring water for spaghetti to boil in covered pot.
- Step 2
Meanwhile, chop whole onions; saute onions in hot oil in nonstick pot for a few minutes, until they soften.
- Step 3
Mince garlic and add to onions as they cook.
- Step 4
Wash, dry and chop parsley, basil, thyme and oregano. Add to onions, along with bay leaf, crushed tomatoes and tomato sauce. Season with pepper.
- Step 5
Cook spaghetti according to package directions.
- Step 6
Grate cheese.
- Step 7
When spaghetti is cooked, drain and top with sauce from which bay leaf has been removed. Add grated cheese.
Private Notes