Directions:
- In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
- Add the garlic and cook until fragrant but not browned, 1 to 2 minutes. Add the tomatoes, bring to a simmer, and cook until thickened slightly, about 15 minutes. Stir in sugar, and season with salt, to taste.
- Meanwhile, cook pasta in boiling, salted water until al dente. Drain.
- Serve sauce over hot pasta with a drizzle of olive oil, a sprinkle of basil, and cheese.
- Let extra sauce cool completely and then seal in airtight containers. Refrigerate for up 1 week and freeze for up to 1 month.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 407.33 Kcal (1705 kJ) | ||
| Calories from fat | 130.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.47g | 22% | |
|---|---|---|---|
| Cholesterol | 3.21mg | 1% | |
| Sodium | 78.16mg | 3% | |
| Potassium | 95.86mg | 2% | |
| Total Carbs | 55.7g | 19% | |
| Sugars | 1.98g | 8% | |
| Dietary Fiber | 1.92g | 8% | |
| Protein | 12.17g | 24% | |
| Vitamin C | 5.8mg | 10% | |
| Iron | 0.2mg | 1% | |
| Calcium | 69.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 319.6 Kcal (1338 kJ) | ||
| Calories from fat | 102.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.35g | 22% | |
|---|---|---|---|
| Cholesterol | 2.52mg | 1% | |
| Sodium | 61.32mg | 3% | |
| Potassium | 75.22mg | 2% | |
| Total Carbs | 43.7g | 19% | |
| Sugars | 1.55g | 8% | |
| Dietary Fiber | 1.5g | 8% | |
| Protein | 9.55g | 24% | |
| Vitamin C | 4.6mg | 10% | |
| Iron | 0.1mg | 1% | |
| Calcium | 54.8mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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