This one of my favorite pasta sauces. I always use imported Italian crushed tomatoes for this recipe. I recommend refrigerating the sauce overnight to allow the flavors to blend.
Lightly saute garlic, anchovies and red pepper in the olive oil in a medium saucepan.
Add the remaining ingredients, bring to a boil and then simmer, covered for 15 minutes.
Simmer for 30 more minutes, covered or uncovered, to achieve desired sauce thickness.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (303g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 198 | ||
Calories from Fat: 66 (33%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 7.3g | 10 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 51mg | 16 % | |
Sodium 666.3mg | 23 % | |
Potassium 758.1mg | 20 % | |
Total Carbohydrate 14.7g | 4 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 12.2g | ||
Protein 19.5g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 198
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.