From Rachel Ray's 30 Minute Meals. Three quick and easy sauces that are based on the first. She says it's enough sauce for up to 1 1/2 lbs of pasta.
My Private Note
Units: US | Metric
- 3 tablespoons extra virgin olive oil
- 3 minced garlic cloves
- 2 (28 ounce) cans crushed tomatoes
- 20 leaves fresh basil, chopped roughly
- 3 sprigs fresh oregano, stemmed and chopped
- 1/3 cup flat leaf parsley
- fresh ground black pepper, to taste
- 1/2 teaspoon crushed red pepper flakes
- 1For the Basilico:.
- 2Heat olive oil and garlic in a large saucepan over medium heat. When garlic starts to make noise, add tomatoes and heat through. Add basil and reduce heat to low. Simmer until desired pasta has been cooked and drained, then serve with it.
- 3For the Marinara:.
- 4Follow the instructions for the Basilico, adding the black pepper and herbs when you add the basil.
- 5For the Arribiatta:.
- 6Follow the instructions for the Basilico, adding the red pepper flakes with the garlic when first heating the olive oil.
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Nutritional Facts for Pasta Sauce 3 Ways
Serving Size: 1 (277 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 197.5
- Calories from Fat 97
- Total Fat 10.8 g
- Saturated Fat 1.5 g
- Cholesterol 0.0 mg
- Sodium 854.2 mg
- Total Carbohydrate 25.9 g
- Dietary Fiber 5.8 g
- Sugars 14.6 g
- Protein 3.4 g
The following items or measurements are not included: