Fresh Tomato Sauce With Fettuccine |
Course : Sauces
Serves: 4 - 6 |
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Ingredients:
2 tablespoons olive oil |
1 medium Onion -- minced |
4 cloves garlic -- minced |
4 cups chopped seeded peeled tomatoes |
1 cup dry red wine |
1 cup tomato juice |
1/4 cup finely sliced fresh basil |
1 package fresh egg fettuccine pasta -- (9 ounce) |
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Preparation / Directions:
Heat oil in heavy large saucepan over medium high heat. Add onion and garlic and saute until tender, about 5 minutes. Add tomatoes, wine and tomato juice. Bring to a boil. Reduce heat and simmer 30 minutes. Puree sauce in batches in blender until smooth. Return to saucepan. Season to taste with salt and pepper. Stir in basil. (Sauce may be refrigerated overnight or frozen. Reheat before serving.) Cook pasta as directed on package. Drain and serve with sauce.
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Nutritional Information:
510 Calories (kcal); 27g Total Fat; (65% calories from fat); 4g Protein; 28g Carbohydrate; 0mg Cholesterol; 1037mg Sodium |
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