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Penne Pasta with Chunky Tomato Sauce

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...my all time favorite...individual servings freeze very well.


Olive oil-flavored cooking spray

1 teaspoon olive oil

1/2 cup finely chopped onion

1 garlic clove, minced

2 (14 1/2-oz.) cans no-salt-added whole tomatoes, undrained and chopped*

1/2 cup no-salt-added tomato sauce

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

9 cups hot cooked penne (about 16 oz. uncooked short tubular pasta)

1/2 cup thinly sliced fresh basil

3 tablespoons (3/4 oz.) grated fresh Parmesan cheese

Basil sprigs (optional)


1. Coat a large nonstick sillet with cooking spray; add oil, and place over medium heat until hot. Add onion and garlic; saute until tender. Add tomatoes and tomato sauce; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes or until thick, stirring occasionally. Stir in salt and pepper.


2. Combine tomato mixture and pasta in a bowl; toss gently to coat. Sprinkle with sliced basil and cheese. Garnish with basil springs, if desired.


* I used canned tomatoes that are already diced--saves time. wink.gif


Yield: 6 servings


Serving size: 1 1/2 cups


Points: 6


...from WW's SIMPLE GOODNESS, p. 33


Gail...from Fifty Plus Club


[This message has been edited by onprogram (edited 07-08-2000).]



Date Joined WW: 06/01/2009



GW: smaller...a lot smaller


:salut :salut

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