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>From Sallie Y Williams _Complete Book of Sauces_: In a large, heavy saucepan over medium heat, heat olive oil. Add bell pepper, garlic, and onion. Saute until transparent, about 5-8 minutes. Lower heat. Stir in parsley. Simmer 1 minute. Reduce heat to very low. Add: tomatoes, tomato paste, crushed red pepper, and salt. Simmer over very low heat for 45 minutes, stirring occasionally. Traditionally served with fresh lobster added just before pouring over linguine. Also good with shrimp, clams, grilled fish, and any pasta. Posted to rec.food.recipes by email@example.com (Darin Wilkins) on Sep 21, 93.
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|Serving Size: 1 Cup (523g)|
|Recipe Makes: 2|
|Calories from Fat: 91 (39%)|
|Amt Per Serving||% DV|
|Total Fat 10.1g||14 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 605.7mg||21 %|
|Potassium 1760.7mg||46 %|
|Total Carbohydrate 34.3g||10 %|
|Dietary Fiber 8.8g||35 %|
|Sugars, other 25.5g|
|Protein 7.4g||11 %|
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Calories per serving: 231
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