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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This recipe goes with Pesto-Stuffed Pasta Shells Ingredients:
1 teaspoon olive oil |
1 cup chopped onion |
1 large clove garlic, minced |
1/4 cup chopped fresh basil |
1 tablespoon chopped fresh oregano |
1/2 teaspoon fennel seeds, crushed |
1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and chopped |
1/2 cup water |
1 tablespoon no-salt-added tomato paste |
1/8 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Heat olive oil in a medium saucepan over medium-high heat until hot. Add onion and garlic; cook, stirring constantly, 4 minutes or until tender. Add basil, oregano, and fennel seeds; cook, stirring constantly, 1 minute. Add tomatoes and remaining ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes. Serve with pasta.
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