Best Pomodoro Pasta Sauce Recipes

Pomodoro Pasta Sauce image

Provided by Melissa Smith

Time 1h20m

Yield 16

Number Of Ingredients 13

1 (28 ounce) can diced tomatoes
2 stalks celery, with leaves, chopped
2 carrots, peeled and chopped
1 small sweet onion, chopped
3 cloves garlic
½ (6 ounce) can tomato paste
2 cups water
2 cups red wine
1 teaspoon dried sage
1 teaspoon dried basil
1 teaspoon dried parsley
1 tablespoon dried oregano
salt and ground black pepper to taste

Steps:

Stir the diced tomatoes, celery, carrots, sweet onion, garlic, tomato paste, water, red wine, sage, basil, parsley, oregano, salt, and pepper together in a large pot and bring to a boil. Reduce heat to low and cook the sauce at a simmer until the carrots are tender, about 1 hour.
Pour the sauce into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel and carefully start the blender using a few quick pulses to get the sauce moving before leaving it on to puree. Puree in batches until smooth and pour into a clean container. Alternately, you can use a stick blender and puree the sauce in the pot.

Nutrition Facts : Calories 47.7 calories, Carbohydrate 5.3 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.9 g, Sodium 131.2 mg, Sugar 2.7 g

Pasta With Shrimp Pomodoro Sauce image

Provided by JackieOhNo

Categories European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb dry pasta
1 tablespoon olive oil
2 garlic cloves, sliced
1 (28 ounce) can whole canned tomatoes, including liquid
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon sugar
1 lb large shrimp (peeled and deveined)
12 fresh basil leaves, slivered

Steps:

Cook the pasta according to the package directions.
Heat the oil in a large saucepan over medium heat.
Add the garlic and cook until light brown, about 1 minute.
Add the tomatoes and their juices, salt, pepper, and sugar.
Bring to a boil.
Reduce heat and simmer, crushing the tomatoes with a wooden spoon, until the sauce thickens slightly, about 10 minutes.
Add shrimp to the simmering sauce.
Cover and cook until the shrimp are pink and cooked through, about 4 m inutes.
Remove from heat.
Stir in the basil.
Toss with cooked pasta.

Nutrition Facts : Calories 574.5, Fat 6.5, SaturatedFat 0.9, Cholesterol 143.2, Sodium 1372.8, Carbohydrate 95.8, Fiber 5.7, Sugar 8.9, Protein 32.1

Pasta Sauce (Filetto di Pomodoro) image

Provided by Kimmi Knippel (Sweet_Memories) @KimmiK

Categories Chicken

Number Of Ingredients 10

2 - 28 oz can(s) tomatoes, crushed
4 - 5 clove(s) garlic, smashed
2 tablespoon(s) olive oil, extra virgin
1 large onion, finely chopped
4 large carrots, finely chopped
1 can(s) chicken broth/stock, no salt
- basil, fresh
OPTIONAL:
1 tablespoon(s) sugar
1/2 teaspoon(s) baking soda

Steps:

Saute garlic in oil, add onions & carrots & saute on medium low for about 2 - 3 minutes, until soft. Add tomatoes & chicken broth & simmer 45 minutes on low.
Add fresh basil last 10 minutes (herbs will become bitter if cooked more than 20 minutes). I add the basil (or other herbs) into the sauce near the end.
Taste for acidity, if sauce is a bit tangy (acidic) then add 1 tbsp of sugar. For a calorie free way to cut the acidity in the sauce add 1/2 tsp of baking soda.
OPTIONAL: (I do it this way) Let cool, about 30 minutes. When cooled, in batches, take sauce & place it in a blender (or living well health master - which I use) & emulsify the sauce until smooth.
WEIGHT WATCHERS POINTS PLUS: 2