Directions:
- I usually quadruple this recipe because the sauce keeps so well and we eat it for days.
- Pre-heat heavy saucepan on medium heat, add olive oil and onion, stir until onion is clear (3-4 minutes).
- Add content of tomato can (s) and salt, stir to blend.
- Bring to bubbles, reduce heat to low and simmer uncovered until onion is softened (60 minutes).
- While simmering, use wooden spoon, smash whole tomatoes into quarters.
- Serve over penne, cooked al-dente.
- Top with fresh shredded Parmiagian cheese (vegan, omit cheese).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 76.2 Kcal (319 kJ) | ||
| Calories from fat | 36.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.05g | 6% | |
|---|---|---|---|
| Cholesterol | 1.42mg | 0% | |
| Sodium | 673.81mg | 28% | |
| Potassium | 118.2mg | 3% | |
| Total Carbs | 6.71g | 2% | |
| Sugars | 1.93g | 8% | |
| Dietary Fiber | 0.89g | 4% | |
| Protein | 3.35g | 7% | |
| Vitamin C | 3.3mg | 5% | |
| Iron | 0.4mg | 2% | |
| Calcium | 68.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 133.98 Kcal (561 kJ) | ||
| Calories from fat | 64.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.13g | 6% | |
|---|---|---|---|
| Cholesterol | 2.49mg | 0% | |
| Sodium | 1184.71mg | 28% | |
| Potassium | 207.82mg | 3% | |
| Total Carbs | 11.79g | 2% | |
| Sugars | 3.39g | 8% | |
| Dietary Fiber | 1.57g | 4% | |
| Protein | 5.89g | 7% | |
| Vitamin C | 5.7mg | 5% | |
| Iron | 0.7mg | 2% | |
| Calcium | 119.7mg | 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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