Spaghetti with Zesty Marinara Sauce
|2 tbfresh parsley; Minced|
|1 Bay leaf|
|1 Largeonion; finely chopped|
|Black Pepper; freshly ground|
|1 cnNo-salt-added tomatoes|
|1/2 cGrated Parmesan cheese|
|1 tbolive oil|
|1 1/4 tsItalian herb seasoning|
|2 Large clovesgarlic|
|1/8 tsHot red pepper flakes|
|1/2 tsDried basil|
|1 cnNo-salt-added tomato paste|
|1 cnNo-salt-added tomato sauce|
|1/4 cRed wine|
Spaghetti with Zesty Marinara Sauce Preparation
Heat oil in heavy non-aluminum skillet over medium-high heat. Add garlic and onion and saute until limp. Stir in tomato paste, parsley, herbs, salt, black pepper, sugar and pepper flakes. Cook 3 or 4 minutes, stirring often. Bring water, wine, bay leaf, tomato sauce, tomatoes and liquid from tomatoes to a boil. Reduce heat and simmer 1 to 1-1/2 hours. Remove bay leaf. Cook spaghetti according to package directions, omitting salt. Drain and serve with sauce. Sprinkle dish with Parmesan cheese. NOTE: The sauce freezes well. Makes 8 servings (2 ounces spaghetti and 1/2 cup sauce per serving).
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