Tomato Sauce and 10 Variations

Terrytx posted 04-20-98
Source: Good Housekeeping Healthy Eating

* Exported from MasterCook *

Recipe By : Good Housekeeping Healthy Eating
Serving Size : 4 Preparation Time :0:00
Categories : Low Fat One Dish Meals
Pasta Sauces And Gravy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
GH Marinara Sauce:
1 tablespoon olive oil
1 small onion -- chopped
1 clove garlic -- minced
1 (28oz) can plum tomatoes, in juice
2 tablespoons tomato paste
1/2 teaspoon salt
2 tablespoons chopped fresh basil or parsley -- optional

In 3-qt. saucepan, heat oil over medium heat. Add onion and garlic and cook until tender. Stir in tomatoes with their liquid, tomato paste, salt and basil; heat to boiling, stirring to break up tomatoes. Reduce heat to low; partially cover pan and simmer 20 minutes, stirring occasionally.
Serve over cooked pasta or use in your favorite recipe.

Makes about 3-1/2 cups

1/2 cup = about 50 cal, 1 g. pro., 7 g. carb., 7 g. fat, 0 chol, 340 mg. sod

Variations - With the exception of Neapolitan-Style Pasta and Beans,
all recipes below are for 1 lb cooked pasta, enough to make 4 generous
main-dish servings.

Eggplant Sauce:

Preheat broiler. Slice 1 small eggplant (about 1 lb.) into 1/2" slices,
lengthwise. Lightly spray with olive oil nonstick cooking spray and broil
on each side until tender and browned. Cut into 1" pieces. Toss cooked
pasta with sauce, add eggplant and toss lightly. Top with chopped freah
parsley and pass Parmesan at the table.

Tuna Sauce:

During the last 10 min. of simmering, add 1 (6oz) can tuna packed in mater,
drained, to the sauce along with 2 tbl. capers, drained, and 2 anchovies, chopped.

Tomato-Ricotta Sauce:

Toss the cooked pasta with the sauce; add 1 cup part-skimmed milk ricotta
and toss again. Top with 1/2 cup coarsely choped fresh basil .

Arrabbiata Sauce:

Increase to 3-4 cloves garlic and omit the onion; add large pinch crushed
red pepper and cook according to basic recipe. Toss with pasta and top with chopped fresh parsley.

Tomato-Mushroom Sauce:

Increase to 2 tbl. olive oil and 2 cloves garlic. Slice 1/2 lb. (or more)
fresh white, portobello, or other mushrooms and saute them with the other
ingredients add 1/2 tsp. chopped fresh rosemary. Proceed with recipe.

Neapolitan-Style Pasta and Beans:

Increase to 1 tbl. plus 1 tsp. olive oil and 3 cloves garlic; add 1/2 tsp
crushed red pepper, 1/2 tsp dried oregano, and 1 celery stalk, chopped,
to the oil. Proceed with recipe, adding 1 (15-19 oz) can drained cannelini
or Great Northern beans, along with the tomatoes.

Streamlined Vodka Sauce:

Increase to 2 cloves garlic and omit onion; add 1/2 tsp. crushed red pepper
Proceed with recipe. When the sauce has simmered for 15 min., add 2 tbl.
vodka, 1/2 cup low fat sour cream, and 1/2 cup chopped fresh parsley
leaves. Simmer for 5 min., then toss with pasta.

Puttanesca Sauce:

Increase to 2 cloves garlic. To the simmering sauce, add 1/2 cup pitted and roughly chopped ripe olives, 3 anchovies, each cut in 1" pieces, 4 heaping tbl. capers, drained, and 1/2 tsp. crushed red pepper.

Amatriciana Sauce:

Reduce to 2 tsp. olive oil. Carefully trim and dice 1/4 lb pancetta or
lean slab bacon and saute in 1 tsp olive oil in small skillet until crisp
and lightly browned. Remove with slotted spoon and drain on paper towels.
Add the pancetta and 1/2 tsp crushed red pepper with the garlic and onion. Pass Parmesan at the table.

Roasted Pepper Sauce:

Roast and Peel 4 large red and/or green peppers. Cut into strips about
1/2" wide, pat them dry with paper towels, and add to sauce. Top with 1/4
cup chopped fresh parsley.

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