Greek Tomato Sauce
From EatingWell: January/February 1995
Red wine, black olives and fragrant oregano bring tomato sauce to new heights.
- 1 teaspoon extra-virgin olive oil
- 3 cloves garlic, finely chopped
- 2 cups marinara sauce
- 2 tablespoons dry red wine
- 2 tablespoons chopped black olives
- 2 teaspoons crumbled dried oregano
- 1/4 cup crumbled feta cheese
- Heat oil in a saucepan over medium heat. Add garlic and cook, stirring, until golden, about 30 seconds.
- Add marinara sauce, wine, olives and oregano; bring the sauce to a simmer and cook for 1 minute. Serve over cooked pasta, topped with feta cheese.
Per serving: 122 calories; 6 g fat (1 g sat, 2 g mono); 3 mg cholesterol; 13 g carbohydrates; 3 g protein; 2 g fiber; 651 mg sodium; 402 mg potassium.
Nutrition Bonus: Vitamin C (18% daily value).
Carbohydrate Servings: 1
Exchanges: 2 vegetable, 1 fat
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- Preparation/ Technique
- Ease of Preparation
- Total Time
- 15 minutes or less
- January/February 1995