Title: Spaghetti with Zesty Marinara Sauce Ff
Categories: Pasta Sauce Fatfree
Yield: 8 Servings

		Dry white wine
2	cl	Garlic; or more, crush
1	lg	Onion; fine chop
1	cn	Tomato paste; 6 oz
2	tb	Parsley; fresh, mince
1 1/4	ts	Italian herb seasoning
1/2	ts	Basil
1/8	ts	Salt
		Pepper
1/8	ts	Red pepper flakes
1	c	-water
1/4	c	Red wine
1		Bay leaf
1	cn	Tomato sauce; 8 oz
1	cn	Tomatoes; crush, with liq. 16 oz
1/2	c	Nutritional yeast; parmesan

Saute onion and garlic in dry white wine. Stir in tomato paste, parsley, herbs, salt, black pepper, sugar and pepper flakes. Cook 3 or 4 minutes, stirring often. Bring water, red wine, bay leaf, tomato sauce, tomatoes and liquid from tomatoes to a boil. Reduce heat and simmer 1 to 1-1/2 hours. Remove bay leaf. Cook spaghetti according to package directions, omitting salt. Drain and serve with sauce. Sprinkle dish with Parmesan cheese. NOTE: The sauce freezes well. Makes 8 servings (2 ounces spaghetti and 1/2 cup sauce per serving).

This recipe is intended to be part of an overall healthful eating plan that would not include more than 30 percent of daily calories from fat.

Printed in the December 27, 1992, issue of the Simi Valley, CA, Enterprise.

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