10 July 2008


My basil plant that was a bit spindly a couple weeks ago has become so full and lush that it is nearly a basil bush, so I decided I had better start using more of the leaves. My favorite way to use fresh basil is in pasta sauce.

I grew up eating spaghetti about once a week with Prego sauce, and I still enjoy Prego Organic Tomato and Basil Italian Sauce, but making my own sauce is definitely superior. Since I use canned tomatoes, it doesn’t take much longer to make my own than to heat up a jar of Prego. This sauce is very flavorful, thanks to the blending of four herbs. My favorite herb, basil, is the dominant note, but the other herbs give the sauce balance and additional flavor. I like to complete a pasta meal with garlic bread and a green salad or a steamed vegetable (broccoli is my favorite).


2 tablespoons olive oil
3 cloves garlic, minced
1 28-ounce can crushed tomatoes
1 teaspoon sugar
¼ teaspoon salt
¼ teaspoon black pepper
2 teaspoons minced fresh rosemary, or ½ teaspoon dried rosemary, crushed
2 tablespoons minced fresh oregano, or 2 teaspoons dried oregano, crushed
¼ cup minced fresh parsley, or 1 tablespoon dried parsley, crushed
½ cup minced fresh basil*

1. In a large skillet, heat oil over low heat. Add garlic, and cook until garlic is golden.
2. Add tomatoes, sugar, salt, pepper, rosemary, oregano, parsley, and basil. Bring to a simmer over medium heat, and continue to simmer, stirring occasionally, until sauce thickens a bit and comes together, 15-20 minutes. Serve with 12 ounces of any pasta, cooked, and grated Parmesan cheese, if desired.

Makes 6 servings.

Nutrition facts per serving: 81 calories, 5 g total fat, 0 mg cholesterol, 355 mg sodium, 9 g carbohydrates, 3 g fiber, 5 g sugars, 2 g protein.

*I don't recommend substituting dried basil.

No comments: