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Add a photoServings: 4
Ingredients
- 2 Tbsp. Ex-virgin extra virgin olive oil
- 2 x Cloves Garlic, chop
- 1 tsp Crushed red pepper flakes
- 1/4 c. Dry white wine
- 2 c. Creole tomatoes, chop
- 1 c. Juice from canned tomatoes
- 1/8 tsp Salt
Directions
- Pn White pepper 6 Fresh basil leaves; chop 2 Sprigs Italian parsley; chop Heat extra virgin olive oil very warm in a skillet and saute/fry garlic till they begin to brown. Add in crushed red pepper and wine and bring to a boiil. Add in tomatoes, tomato juice, salt and pepper. Return to a boil, then lower heat and simmer for about 30 min, stirring now and then. Add in water if necessary to get the desired thickness. Stir in basil and parsley and adjust seasonings.
- Toss with cooked pasta in the skillet and serve.
- Yield 2 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 147g | |
| Recipe makes 4 servings | |
| Calories 65 | |
| Calories from Fat 2 | 3% |
| Total Fat 0.23g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 80mg | 3% |
| Potassium 248mg | 7% |
| Total Carbs 12.87g | 3% |
| Dietary Fiber 1.0g | 3% |
| Sugars 10.92g | 7% |
| Protein 0.93g | 1% |
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