Salt-Free Arrabiata Sauce For Pasta
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons extra-virgin olive oil
- ¼cup thinly sliced red pepper
- ¼cup thinly sliced green pepper
- ½cup chopped onion
- 2large cloves garlic, minced
- A 28-ounce can plum tomatoes, well-drained and crushed
- ½teaspoon dried oregano
- 1tablespoon minced fresh basil
- Generous pinch hot red pepper flakes
- Freshly ground black pepper
Nutritional analysis per serving (3 servings)
189 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 3 grams protein; 16 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat one tablespoon of the oil in a saucepan and lightly saute the red and green peppers and the onion. Stir in the garlic.
- Step 2
Add the tomatoes and cook about 15 minutes, until thick. Season with oregano, basil, red pepper flakes and black pepper.
- Step 3
Just before serving stir in the remaining two tablespoons of oil.
Private Notes
Comments
I ended up using more of everything, so sort of made a double recipe. Added browned ground beef and some dry red wine. Good flavor. Only a little salt would have made it better!
It sounds nice, but it is no longer arrabiata