Skillet Pasta Sauce

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  • Makes: 6 servings
  • Serving Size: 1/4 cup each
  • Makes: 1 1/2 cups
  • Prep: 15 mins
  • Cook: 15 mins

Skillet Pasta Sauce

Directions

  1. In a large skillet cook chopped onion and cloves garlic, minced, in hot olive oil over medium heat about 5 minutes or until tender. Add halved cherry tomatoes or chopped fresh tomatoes. Cover and cook 5 minutes or until tomatoes are soft, mashing occasionally with a potato masher or fork. Add pasta cooking water or reduced-sodium vegetable or chicken broth and salt. Simmer about 5 minutes or to desired consistency. Sprinkle with snipped fresh basil or oregano.

From the Test Kitchen

Corn-Cilantro Pasta Sauce

Add 1/2 cup frozen thawed roasted whole kernel corn or regular whole kernel corn and 1 teaspoon finely chopped fresh jalapeno pepper (tip, page xx). Use fresh cilantro for the basil. Makes 1 3/4 cups.

Lemon-Caper Pasta Sauce

Stir in 1 tablespoon red wine vinegar, 1 to 2 teaspoons capers, and 1/2 teaspoon lemon zest. Use fresh basil. Makes 1 1/2 cups.

Parsley-Chili Pasta Sauce

Use slivered onion instead of chopped. Stir in 1 tablespoon Worcestershire sauce and 1 teaspoon chili powder. Use fresh parsley for the basil. Makes 1 1/2 cups.

Serving Suggestions

Toss sauce with 8 ounces cooked pasta, spoon over roasted pork, serve as a pool under shrimp kabobs, and top an open-face turkey burger.

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Nutrition Facts (Skillet Pasta Sauce)

  • Per serving:
  • 38 kcal ,
  • 2 g fat
  • (0 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 101 mg sodium ,
  • 4 g carb. ,
  • 1 g fiber ,
  • 2 g sugar ,
  • 1 g pro.
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