Fresh Tomato Sauce with Pasta

Fresh Tomato Sauce with Pasta

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From: Diabetic Living Magazine

Spaghetti with red sauce is often eaten as a main dish, but don't overlook it as a side. The homemade tomato sauce in this recipe takes advantage of your late summer tomato harvest and is well worth the small effort it takes to make it.

Ingredients 3 servings

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Original recipe yields 3 servings
Nutrition per serving may change if servings are adjusted.
  • 2 tablespoons finely chopped onion or shallot
  • 1 clove garlic, minced
  • 2 teaspoons olive oil
  • 2 cups ripe fresh tomatoes, peeled, seeded, and chopped (about 1½ pounds), divided
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground pepper
  • 2 tablespoons sliced pitted ripe olives
  • 2 tablespoons chopped fresh basil or 1 teaspoon dried, crushed
  • 3 ounces capellini or spaghetti
  • Freshly shredded Parmesan cheese


  • Prep

  • Ready In

  1. For sauce, cook onion (or shallot) and garlic in medium saucepan in hot oil until the onion is tender but not brown.
  2. Carefully stir in 1 cup tomatoes, the salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally. Stir in the remaining 1 cup tomatoes, the olives, and basil. Heat through.
  3. Meanwhile, cook pasta according to package directions. Drain. Serve the sauce over the pasta. Sprinkle with Parmesan.

Nutrition information

  • Serving size: ½ cup cooked pasta with sauce
  • Per serving: 202 calories; 6 g fat(1 g sat); 2 g fiber; 31 g carbohydrates; 8 g protein; 5 mg cholesterol; 202 mg sodium;
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 1 fat

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