Recipe - Mostaccioli Marinara With Fresh Basil

4 ounce Mostaccioli; uncooked
14 One half ounce Tomatoes; canned
Vegetable cooking spray
1 teaspoon Olive oil
1/3 cup Onion; minced
1 Clove garlic; minced
One half teaspoon Sugar
One fourth teaspoon Salt
One fourth teaspoon Ground pepper; coarsely
ground
1/3 cup Fresh parsley; chopped
2 tablespoon Fresh basil; thinly cut or sliced up
2 tablespoon Romano cheese; grated

Cook pasta according to package directions, omitting salt and fat. Drain
and set aside. Position knife blade in food processor bowl; add tomatoes.
Pulse 3 to 4 times or until almost smooth; set aside. Coat a mediu skillet
with cooking spray; add oil, and place over mediumhigh heat until hot. Add
onion and garlic; saut 3 minutes or until tender. Add tomatoes, sugar,
salt, and pepper; bring to a boil. Reduce heat, and simmer, uncovered 10
minutes. Stir in parsley and basil. Serve sauce over pasta; sprinkle with
Romano cheese.

NOTES : 322 calories per 1 cup pasta, Three fourths cup sauce, and 1 tablespoon of
cheese.

Recipe by: Cooking Light, May/Jun 1993, p. 108

Posted to MCRecipe Digest by Nancy Berry nlberry@prodigy.net on Apr 30,
1998