Wagon Wheels With Sun-Dried Tomato Sauce
Published February 23, 1993
- Total Time
- 40 minutes
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Ingredients
8 ounces whole onion or 7 ounces chopped (ready-cut) onion
1 teaspoon olive oil
1 large clove garlic
2 cups very hot tap water
1 cup sun-dried tomato halves (not marinated)
8 ounces wagon wheel pasta
1 tablespoon chopped parsley
1 tablespoon fresh oregano
2 teaspoons lemon juice
4 tablespoons Parmigiano Reggiano
Nutritional analysis per serving (2 servings)
101 grams carbs; 13 milligrams cholesterol; 582 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 9 grams fat; 7 grams fiber; 246 milligrams sodium; 24 grams protein; 10 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 to boil in covered pot for pasta.
- Step 2
Chop whole onion and saute in hot oil in nonstick skillet until onion is soft. Meanwhile, with food processor on, drop garlic through feed tube and mince.
- Step 3
Combine ½ cup of the tap water, as hot as possible, with sun-dried tomatoes, and add to food processor. Process to puree tomatoes. Add remaining 1 ½ cups of water, and continue to process to combine. Add tomato mixture to skillet and bring to boil. Reduce heat, and continue to simmer to thicken slightly.
- Step 4
Cook wagon wheels according to package directions.
- Step 5
Chop parsley and oregano, and add to sauce with lemon juice. Simmer over low heat.
- Step 6
Grate cheese. When pasta is ready, drain and serve with tomato sauce, sprinkled with cheese.
Private Notes