From the kitchens of Dreamfields Pasta and Chef Jim Coleman
Prep Time: 15 minutes
Bake Time: 20 minutes
Ingredients:
1 box uncooked Dreamfields Linguine
1 medium onion, quartered
5 cloves garlic
3 tablespoons olive oil
1 tablespoon dried or 3 tablespoons fresh basil
1 tablespoon dried or 3 tablespoons fresh oregano
1 can (28 ounces) crushed tomatoes
1/2 cup red wine
1/2 cup tomato puree
Salt and ground black pepper
Directions:
- Cook pasta according to package directions. Drain and return to pan.
- Meanwhile, place onion and garlic in food processor; pulse to finely chop. Heat oil in medium saucepan over medium-high heat. Add onion, garlic and dried herbs, if using, to pan. Cook until onion is translucent, stirring occasionally.
- Add crushed tomatoes, red wine and tomato puree; bring to boil. Reduce heat; simmer to reduce to desired thickness, stirring occasionally. Stir in fresh herbs, if using. Season with salt and pepper as desired.
- Serve over linguine.
Server Note: Sauce recipe can be doubled or tripled. Freeze up to 2 months.
Makes 4 servings.
Nutrition information (1/4 of recipe): 526 calories; 16 g protein; 31 g digestible carbohydrates*; 13 g total fat; 2 g saturated fat; 0 mg cholesterol; 411 mg sodium; 14 g total dietary fiber.
*If traditional pasta is used in this recipe there is a total of 91 g carbohydrate.
I make my pasta tomato sauce in my crock pot and let it simmer all day long and it is absolutely delicious. I use much the same seasonings that you described and some more too (dill weed, basil, bay leaf, garlic, 1/8th tsp. of baking soda and/or a tsp of Slenda. This cuts down on the acidity. I also let a soup bone simmer along with the sauce if I have one. I see absolutely no raise in my blood sugar either when using Dreamfields pasta and have even had seconds too.