Skinny Spaghetti with a Fabulous Homemade Marinara SauceReport Violation
4-5 fresh garlic cloves
2 tablespoons extra virgin olive oil
4 pounds ripe tomatoes (8 cups) peeled and chopped or 2 (28 oz) cans tomatoes, see prep tip
2 tablespoons sugar
1½ teaspoons salt (if using canned tomatoes cut the salt in half)
½ teaspoon fresh ground pepper
12 ounces whole grain or whole wheat spaghetti, cooked and drained
Fresh grated Parmesan cheese for topping, optional
1. In a large pan, heat olive oil. Add garlic and sauté until slightly brown.
2. Add peeled and chopped tomatoes. Stir in sugar, salt and pepper. Bring up to a boil over medium heat and boil for 15 minutes. Stir often. Turn heat down to medium-low and cook with a soft boil until the tomatoes create a thick sauce, about 50 minutes. Break up tomatoes and smash while cooking. If you are using canned tomatoes the cooking time will be about 10-15 minutes less.
3. To serve: divide the pasta among 6 plates or bowls. Top each with sauce and 1 tablespoon Parmesan cheese, if desired. This sauce freezes great.
Serves 6 (about ¾ cup sauce and 2 ounces pasta for each serving)
To peel tomatoes quickly, drop them in a pot of boiling water for about 5-10 seconds. Use a slotted spoon to transfer them to a large bowl of ice water. Let stand for 1 minute, remove and peel the skin off.
Weight Watchers (old points) 6
Weight Watchers POINTS PLUS 8
SKINNY FACTS: for 1 serving (without cheese)
310 calories, 7g fat, 9g protein, 57g carbs, 8g fiber, 541mg sodium, 4g sugar
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