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| Chef | |
| Submitted | June 29th 2010 |
| Cuisine | Fusion |
| Category | Main Course |
| Level | Beginner |
| Servings | 8 |
| Rating |
Ingredients
1 large onion, chopped
2 gloves garlic, minced
1 Tbsp olive oil
2 28-oz cans of whole, peeled tomatoes and juice--no salt added
1/4 cup parsley, chopped
12 oz uncooked, whole-wheat spaghetti
2 oz (about 3/4 cup) finely grated Parmesan cheese
Directions
1. Make sauce by cooking onions and garlic in olive oil over medium heat until soft, in a large skillet.
2. Add tomatoes (including juice) and parsley.
3. While simmering, break tomatoes into smaller pieces.
4. Cook spaghetti "al dente" per package directions.
5. Drain spaghetti thoroughly.
6. Combine spaghetti and sauce in a large bowl. Serve with Parmesan cheese.
Citation: Mayo Clinic Diet book