Try this Robert Wagners Marinara Sauce with Pasta recipe, or contribute your own.
Suggest a better descriptionsaute?garlic in olive oil until golden. Stir in tomatoes, parsley, sugar, oregano, basil, bay leaf, pepper and 1 tsp. salt. Cover and simmer 45 minutes. (If you use canned tomatoes, double simmering time.) Uncover. Cook 30 minutes longer; stir occasionally. Meanwhile, gradually add vermicelli (or your favorite pasta) and remaining salt to rapidly boiling water. Cook, uncovered, stirring occasionally, until pasta is tender. Drain in colander. Combine pasta with marinara sauce and serve with Parmesan cheese, if desired. Note: For a delightful variation, quickly brown 1 1/2 lbs. veal scallops (cut thin and slightly pounded to flatten), lightly dusted with seasoned flour, in 2 tbsps. hot olive oil. Brown quickly on other side. Add to heatproof casserole. Spoon marinara sauce over veal. Heat in 350F oven until bubbly. Per serving: 281 Calories (kcal); 4g Total Fat; (13% calories from fat); 7g Protein; 55g Carbohydrate; 0mg Cholesterol; 2173mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (432g) | ||
Recipe Makes: 4 servings | ||
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Calories: 41 | ||
Calories from Fat: 10 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 17.9mg | 1 % | |
Potassium 130.1mg | 3 % | |
Total Carbohydrate 8.2g | 2 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 6.3g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 41
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