START TO FINISH: 50 minutes MAKES 6 servings
3 tablespoons olive oil
1 cup chopped onion (1 large)
1 cup chopped red sweet pepper (1 medium)
2 tablespoons minced garlic (12 cloves)
6 cups chopped roma tomatoes (about 21⁄2 pounds) or four 14.5-ounce cans diced tomatoes, undrained
1⁄4 cup tomato paste
10 ounces dried whole grain spaghetti or whole wheat spaghetti
3 tablespoons snipped fresh basil
2 tablespoons snipped fresh oregano
1 tablespoon snipped fresh thyme
1⁄2 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
1⁄2 cup finely shredded Parmesan cheese (2 ounces)
1 For sauce, in a large saucepan heat oil over medium heat. Add onion, sweet pepper, and garlic. Cook for 5 minutes, stirring occasionally. Stir in tomatoes and tomato paste. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes.
2 Meanwhile, cook pasta in boiling, lightly salted water according to package directions; drain. Return pasta to hot pan; cover and keep warm.
3 Stir basil, oregano, thyme, kosher salt, and black pepper into tomato mixture. Remove from heat. Cool slightly. Carefully transfer half of the tomato mixture to a blender or food processor. Cover and blend or process until nearly smooth. Repeat with remaining tomato mixture.
4 Return all of the blended sauce to the same saucepan. Heat through. Serve sauce over cooked pasta; toss to combine. Sprinkle servings with Parmesan cheese.
PER SERVING: 324 cal., 10 g total fat (2 g sat. fat), 5 mg chol., 393 mg sodium, 48 g carb., 7 g fiber, 14 g pro.
make it vegan
Substitute desired soy cheese for the Parmesan cheese.
