Penne with Tomato and Herbs
1 pound penne, cooked al dente
1 tablespoon vegetable oil
1 large onion, finely chopped
2 teaspoons
garlic flakes 1 can (28 ounces) can chopped tomatoes, with liquid
2 teaspoons
dried basil 1 teaspoon
dried oregano 2 tablespoons
dried parsley freshly grated Parmesan cheese (optional)
In large non-stick skillet, heat oil over medium heat. Add the onion and cook, stirring occasionally, until soft, 5 to 10 minutes. Add the garlic, tomatoes, basil, oregano, and parsley; simmer, stirring occasionally, until the herbs have plumped and the flavors have blended nicely, about 30 minutes. Season to taste with salt and pepper.
In a heated bowl, toss pasta with the hot sauce to rewarm. Serve immediately, with Parmesan on the side.
As prepared, each serving contains 210 calories, 2g total fat, 0mg cholesterol, 190mg sodium, 38g total carbohydrate and 7g protein.
