Fresh Tomato Sauce with Pasta

If the chopped tomato is especially juicy, it can thin the sauce. Place the chopped pieces in a strainer or colander set over a bowl. Allow tomato pieces to drain 10 to 15 minutes to remove excess juices.

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  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 4 cups peeled, seeded, and chopped ripe fresh tomatoes (about 3 pounds)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup sliced pitted ripe olives
  • 1/4 cup snipped fresh basil or 2 teaspoons dried basil, crushed
  • 6 ounces dried capellini or spaghetti
  • Freshly shredded Parmesan cheese
For sauce, in a large saucepan cook onion and garlic in hot oil until onion is tender but not brown.
Stir in 2 cups of the tomatoes, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally. Stir in the remaining chopped tomatoes, olives, and basil. Heat through.
Meanwhile, cook capellini according to package directions. Drain. Serve tomato sauce over capellini. Sprinkle with Parmesan cheese. Makes 6 side-dish servings.

Make Ahead Tip

  • Prepare sauce; cover and chill up to 24 hours. Reheat to serve with pasta.

nutrition information

Per Serving: cal. (kcal) 202, Fat, total (g) 6, chol. (mg) 5, sat. fat (g) 1, carb. (g) 31, fiber (g) 2, pro. (g) 8, vit. A (RE) 103, vit. C (mg) 28, sodium (mg) 202, calcium (mg) 61, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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