Cheesy Tomato-and-Basil-Sauced Pasta
- In a medium saucepan cook the onion and garlic in hot margarine or butter until onions is tender but not brown.
- Carefully stir in the undrained canned or fresh tomatoes, basil or oregano, sugar, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until of desired consistency. Stir in the capers or ripe olives.
- Meanwhile, cook the pasta. Drain immediately. Add the drained pasta to the sauce. Toss to coat. Divide pasta mixture between 2 individual au gratin dishes, individual casseroles, or 10-ounce custard cups. Sprinkle with cheese. Place the dishes or custard cups in a baking pan. Bake in a 400 degree F oven for 5 to 8 minutes or until bubbly. Makes 2 servings.
From the Test Kitchen
This side dish, beef steaks, hard rolls, and glasses of Italian red wine is a menu made in heaven.
Nutrition Facts (Cheesy Tomato-and-Basil-Sauced Pasta)
- Per serving:
- 248 kcal ,
- 9 g fat
- (3 g sat. fat ,
- 8 mg chol. ,
- 517 mg sodium ,
- 34 g carb. ,
- 10 g pro.