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Ingredients
- 4 ounce Mostaccioli, uncooked
- 14Â 1/2 ounce Tomatoes, canned
- Â Â Vegetable cooking spray
- 1 tsp Extra virgin olive oil
- 1/3 c. Onion, diced
- 1 x Clove garlic, chopped
- 1/2 tsp Sugar
- 1/4 tsp Salt
- 1/4 tsp Grnd pepper, coarsely grnd
- 1/3 c. Fresh parsley, minced
- 2 Tbsp. Fresh basil, thinly sliced
- 2 Tbsp. Romano cheese, grated
Directions
- Cook pasta according to package directions, omitting salt and fat. Drain and set aside. Position knife blade in food processor bowl; add in tomatoes.
- Pulse 3 to 4 times or possibly till almost smooth; set aside. Coat a mediu skillet with cooking spray; add in oil, and place over medium-high heat till warm. Add in onion and garlic; saut 3 min or possibly till tender. Add in tomatoes, sugar, salt, and pepper; bring to a boil. Reduce heat, and simmer, uncovered 10 min. Stir in parsley and basil. Serve sauce over pasta; sprinkle with Romano cheese.
- cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 261g | |
| Recipe makes 2 servings | |
| Calories 133 | |
| Calories from Fat 59 | 44% |
| Total Fat 6.74g | 8% |
| Saturated Fat 2.93g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 769mg | 32% |
| Potassium 500mg | 14% |
| Total Carbs 13.33g | 4% |
| Dietary Fiber 2.9g | 10% |
| Sugars 7.17g | 5% |
| Protein 7.02g | 11% |
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