This recipe is from The New American Heart Association Cookbook.
Spaghetti with Zesty Marinara Sauce
Star Rating: 5 stars
1 tsp. olive oil
1 large onion, finely chopped
2 large garlic cloves, crushed
6-ounce can no-salt-added tomato paste
2 tbsp. minced fresh parsley
2 tsp. sugar
1 1/4 tsp. salt-free Italian seasoning, crumbled
1/2 tsp. dried basil, crumbled
1/8 tsp. salt
1/8 tsp. crushed red pepper flakes, or to taste
1/4 tsp. black pepper, or to taste
14.5-ounce can no-salt-added tomatoes, crushed, undrained
1 cup water
8-ounce can no-salt-added tomato sauce
1/4 cup dry red wind (regular or nonalcoholic)
16 ounces dried spaghetti
1/2 cup shredded or grated Parmesan cheese
Heat a medium saucepan over medium-high heat. Pour the oil into the pan and swirl to coat the bottom. Cook the onion and garlic for 2 to 3 minutes, or until the onion is soft, stirring occasionally.
Whisk in the tomato paste, parsley, sugar, herb seasoning, basil, salt, red pepper flakes, and black pepper. Reduce the heat to medium-low and cook for 4 minutes, stirring often.
Stir in the remaining sauce ingredients. Increase the heat to high and bring to a boil. Reduce the heat and simmer, partially covered, for 1 to 1 hour 30 minutes. Remove the bay leaf.
Meanwhile, prepare the spaghetti using the package directions, omitting the salt and oil. Driain well. Stir in the Parmesan.
To serve, spoon the spaghetti onto plates. Ladle the sauce over the spaghetti.
Per serving: Calories 293, Protein 11 g, Carbohydrates 54 g, Cholesterol 4 mg, Total Fat 3 g, Saturated 1 g, Polyunsaturated .5 g, Monounsaturated 1 g, Fiber 4 g, Sodium 195 mg
5 Weight Watchers points/serving