Cabernet Marinara Pasta
If you want to add more lacto ovo vegetarian recipes to your recipe box, Cabernet Marinara Pasta might be a recipe you should try. This recipe serves 4 and costs $1.98 per serving. This main course has 511 calories, 21g of protein, and 17g of fat per serving. If you have penne pasta, cabernet sauvignon, plum tomatoes, and a few other ingredients on hand, you can make it. 38 people have made this recipe and would make it again. From preparation to the plate, this recipe takes around 40 minutes. It is brought to you by Taste of Home. All things considered, we decided this recipe deserves a spoonacular score of 90%. This score is super. If you like this recipe, take a look at these similar recipes: Pasta Marinara, Raw Pasta with Marinara, and Sausage Marinaran Over Pasta.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
1 fresh basil sprig
1/2 cup Cabernet Sauvignon or other dry red wine
1 can (28 ounces) crushed tomatoes
3 garlic cloves, crushed
2 tablespoons olive oil
2 cups uncooked penne pasta
3 plum tomatoes, chopped
Parmesan and Romano cheeses
1 tablespoon sugar
1 cup chopped sweet onion
1 fresh thyme sprig
Equipment:
sauce pan
Cooking instruction summary:
Directions In a large saucepan, cook onion in oil over medium heat until tender. Add garlic; cook 1 minute longer. Stir in wine and bring to a boil. Reduce heat; cook for 6-8 minutes or until liquid is reduced by half. Add the crushed tomatoes, plum tomatoes, sugar, basil and thyme; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile, cook pasta according to package directions. Discard basil and thyme. Drain pasta; toss with sauce. Top with cheeses. Yield: 4 servings. Originally published as Cabernet Marinara Pasta in Taste of HomeJune/July 2009, p43 Nutritional Facts 1-1/2 cups (calculated without cheeses) equals 302 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 269 mg sodium, 50 g carbohydrate, 6 g fiber, 9 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large saucepan, cook onion in oil over medium heat until tender.
2. Add garlic; cook 1 minute longer. Stir in wine and bring to a boil. Reduce heat; cook for 6-8 minutes or until liquid is reduced by half.
3. Add the crushed tomatoes, plum tomatoes, sugar, basil and thyme; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile, cook pasta according to package directions.
4. Discard basil and thyme.
5. Drain pasta; toss with sauce. Top with cheeses.
Nutrition Information:
covered percent of daily need
