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Ingredients
- 2 cloves garlic clove, chopped
- 1/3 cup olive oil
- 4 cups tomatoes, peeled and chunked
- 1 tablespoon chopped parsley
- 1/2 teaspoon basil
- 1 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon oregano
- 3 tablespoons tomato paste
- Servings: 4
- Nutrition Facts
- Serving size: 1/4 of a recipe (7.6 ounces).
- Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
- Nutrition information calculated from recipe ingredients.
- Amount Per Serving
- Calories 205.08
- Calories From Fat (79%) 162.9
- % Daily Value
- Total Fat 18.45g 28%
- Saturated Fat 2.52g 13%
- Cholesterol 0mg 0%
- Sodium 979.53mg 41%
- Potassium 571.21mg 16%
- Total Carbohydrates 10.16g 3%
- Fiber 2.9g 12%
- Sugar 6.26g
- Protein 2.28g 5%
- Tips
- Be sure to use fresh tomatoes for this recipe. It makes all the difference in the world!
- To remove the skins, boil a small pot of water, and using a bacon fork, dip the tomatoes into the boiling water for several seconds. Pierce the skin with a sharp knife and it will burst open and the skins will just slip off with a little help from you..
- Reviews
- 5 stars - I got this recipe from the Italian Cookbook I bought in Italy in 1968. It is so fresh and wonderful, just like the "real" Italians make! - ME 4/18/1969
Preparation
Step 1
1. Brown garlic in oil. Add tomatoes, parsley, basil, salt, and pepper and cook over low flame for 30 minutes. Add oregano and tomato paste and continue to cook about 15 minutes, or until the sauce thickens.
2. While sauce is cooking cook pasta and place on serving dish. Pour sauce over pasta and mix lightly. Serve with grated Parmesan or Romano cheese.