Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
146
Calories
1g
Protein
14g
Fat
6g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tbsp extra virgin olive oil (3 times around the pan)
- 3 cloves garlic, minced
- 2 cans (2 x 8 oz each) crushed tomatoes, or diced in juice, if you like chunky tomato sauce
- 20 leaves fresh basil, roughly cut or torn
Directions
1
Heat olive oil and garlic in a deep pan over medium heat.
2
When the garlic squeaks, add tomatoes and heat through.
3
Stir in basil leaves and reduce heat to low.
4
Simmer until pasta of choice is cooked until al dente.
5
This is enough sauce for up to 1½ pounds pasta.
6
To sweeten any tomato sauce, add ½ a minced onion with the garlic and let it soften and sweeten over medium low heat for 10 minutes before adding to tomato products.
7
Category:Cathy's Recipes
8
Category:Pasta sauce Recipes
9
Category:Tomato Recipes
10
Category:Garlic Recipes
11
Category:Basil Recipes
Recipe sourced from
fandom