Recipe - Pasta With Arrabbiata Sauce

1 teaspoon Olive oil
1 cup Chopped onion
4 Cloves garlic; minced
2 tablespoon Balsamic vinegar
1 tablespoon Sugar
1 teaspoon Dried basil
1 teaspoon Red pepper flakes
2 tablespoon Tomato paste
1 tablespoon Lemon juice
One half teaspoon Italian seasoning
One fourth teaspoon Ground black pepper
29 ounce Canned tomatoes; minced ,
undrained
16 ounce No salt added tomato sauce
2 tablespoon Chopped fresh parsley
16 ounce Pasta

Heat oil in a saucepan or large skillet over mediumhigh heat. Add onion
and garlic; saute 5 minutes. Stir in balsamic vinegar and next 9
ingredients; bring to a boil. Reduce heat to medium, and cook, uncovered,
about 15 minutes. Stir in parsley.

Cook pasta according to package directions. In a large serving bowl, toss
the cooked and drained pasta with the arrabbiata sauce and serve.

Per serving: 374.2 calories; 2.4 g fat (5.8% calories from fat); 13.1 g
protein; 75.5 g carbohydrate; 0 mg cholesterol; 365 mg sodium

Recipe by: Cooking Light (modified)

Posted to EATLF Digest by Joanne McAndrews jmca@ibm.net on Oct 17, 1998,
converted by MM_Buster v2.0l.