Wednesday, July 16, 2008

Tomato Sage Pasta


Better Homes and Gardens Easy Diabetic Meals 2002

For 4 servings:

2 cloves garlic, minced
1 T. oilive oil or cooking oil
1 1/2 lb. roma tomatoes, peeled and quartered
1/4 t. salt
1/4 t. black pepper
1 small green or yellow sweet pepper, cut inot thin strips
1 T. snipped fresh sage or
1 t. dried sage, crushed
4 oz. uncooked linguine or fettucine


1. For sauce, in a medium saucepan, cook the garlic in hot oil for 30 seconds. Stir in the tomatoes, salt, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 12 minutes. Stir in sweet pepper and sage. Simmer, uncovered, about 5 minutes more or until desired consistency.

2. Meanwhile, cook pasta according to package directions, except omit any oil or salt. Drain. Retrun pasta to saucepan. Add sauce to cooked pasta; toss gently to coat.

1 comment:

Teresa said...

This recipe looks great. I've been searching for a way to use my abundant tomato crop. Thanks.