Salt-Free Arrabiata Sauce For Pasta
Published January 17, 1987
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 tablespoons extra-virgin olive oil
¼ cup thinly sliced red pepper
¼ cup thinly sliced green pepper
½ cup chopped onion
2 large cloves garlic, minced
A 28-ounce can plum tomatoes, well-drained and crushed
½ teaspoon dried oregano
1 tablespoon minced fresh basil
Generous pinch hot red pepper flakes
Freshly ground black pepper
Nutritional analysis per serving (2 to 3 servings)
15 grams carbs; 189 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 4 grams fiber; 16 milligrams sodium; 3 grams protein; 9 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
Heat one tablespoon of the oil in a saucepan and lightly saute the red and green peppers and the onion. Stir in the garlic.
- Step 2
Add the tomatoes and cook about 15 minutes, until thick. Season with oregano, basil, red pepper flakes and black pepper.
- Step 3
Just before serving stir in the remaining two tablespoons of oil.
Private Notes
Comments
Delicious as written and a welcomed find for those with hypertension who HAVE to limit their salt intake!
I ended up using more of everything, so sort of made a double recipe. Added browned ground beef and some dry red wine. Good flavor. Only a little salt would have made it better!
It sounds nice, but it is no longer arrabiata