Title: Ultimate Quick-And-Easy Pasta Sauce
Categories: Pasta, Sauce, Cooking lig, Lowfat
Yield: 3 servings

1 ts Olive oil
1 c Chopped onion
4 Garlic cloves; minced

-----------------------------------SAUCE-----------------------------------
1/2 c Dry red wine OR 2
-tablespoons balsamic
-vinegar
1 tb Sugar
1 tb Chopped fresh basil OR 2
-teaspoons dried basil
2 tb Tomato paste
1/2 ts Dried italian seasoning
1/4 ts Black pepper
29 oz Diced tomatoes; canned;
-drained

----------------------------------ADDITION----------------------------------
2 tb Chopped fresh parsley

Heat oil in a saucepan or large skillet over medium-high heat. Add onion
and garlic; saute 5 minutes. Stir in wine and next 6 ingredients (wine
through tomatoes), and bring to a boil. Reduce heat to medium, and cook,
uncovered, about 15 minutes. Stir in parsley.

Yield: 3 cups (serving size: 1 cup). [CALORIES 126 (l6% cff); FAT 2.3g;
SODIUM 461mg.]

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Notes: You can substitute crushed or whole tomatoes for the diced. Crushed
will give you a smooth, thick sauce; whole adds a nice chunkiness. Serve
with pasta. *Recipe by Cynthia Nicholson LaGrone.

Recipe by: Cooking Light Sept 1998

Posted to EAT-LF Digest by Pat Hanneman on Sep 23,
1998, converted by MM_Buster v2.0l.