Easy Chunky Tomato Sauce with Bucatini Pasta Recipe

Chunky Tomato Sauce with Bucatini Pasta

PREP TIME 35 minutes
COOK TIME 35 minutes

YIELD 4

An easy-to-make chunky tomato sauce loaded with fresh veggies served over fun-shaped pasta

INGREDIENTS

2 Tablespoon minced garlic 3/4 Cup thinly sliced fresh basil (3/4 cup = about 1 oz) 2 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained 2 Tablespoon extra virgin olive oil 1 Cup chopped yellow onion (1 cup = about 1 large) 1 dash serving Freshly shredded Parmesan cheese, optional 3 *serving (1/3 sec spray) PAM® Original No-Stick Cooking Spray 12 Ounce dry bucatini or spaghetti pasta, uncooked 2 Cup chopped red bell pepper (2 cup = about 2 large) 1/2 Cup chopped red bell pepper (2 cup = about 2 large) 1/4 Teaspoon kosher salt 1/2 Cup julienned zucchini 2 Tablespoon red wine vinegar

PREPARATION:

1. Cook pasta according to package directions. Meanwhile, spray large nonstick skillet with cooking spray. Place over medium-high heat 1 minute. Add zucchini, yellow bell pepper and salt. Cook and stir 2 minutes or until vegetables are crisp-tender. Remove from skillet; keep warm.
2. Add oil to skillet. Add red bell pepper, onion and garlic; cook 8 to 10 minutes, or until onions are tender, stirring frequently.
3. Add undrained tomatoes, basil and vinegar. Cook and stir 3 minutes or until hot.
4. Serve tomato sauce over pasta. Top with reserved vegetables; sprinkle with Parmesan cheese, if desired.

   Cooking Tips: To julienne vegetables, cut them into thin, match-like pieces, about 1-1/2 inches long. This can be done with a chef's knife or using a piece of equipment called a mandoline.

This recipe appears in: Pasta NUTRITIONAL INFORMATION: Serving Size: about 1-1/2 cups pasta with 2/3 cup sauce each Protein 16 g Dietary Fiber 7 g Calories 491 Total Fat 9 g Saturated Fat 1 g Cholesterol 0 g Sodium 775 mg Carbohydrate 87 g Sugars 10 g Calcium 102 mg Iron 4 mg Vitamin A 353 iu Vitamin C 181 mg