In this recipe
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Notta Pasta Rice Linguine
This rice noodle makes the perfect alternative to wheat linguine to make a delicious gluten-free dish.
Basil Marinara Notta Pasta
Serves 8
10 minutes to assemble
25 minutes to cook
Total time: 35 minutes
2-28 oz. cans whole, peeled plum tomatoes
3 tablespoons olive oil
1/2 cup finely chopped onion
4 large cloves garlic, minced
1 1/2 cups roughly chopped basil leaves (firmly packed), divided
1 1/2 teaspoons salt
1 teaspoon sugar
1/2 teaspoon fresh cracked pepper
Grated Parmesan cheese
1. | Put a large pot of salted water on to boil. |
2. | Pour plum tomatoes into a medium sized bowl and hand crush until tomatoes are in small pieces. |
3. | Add oil to a large skillet and heat to medium-high. Add onion and garlic. Stirring occasionally, sauté until garlic turns light golden. |
4. | Add tomatoes, 1 cup of the basil leaves, salt, sugar and pepper to skillet. Bring to a boil and turn down to an active simmer. Cook 15 minutes or until sauce starts to thicken. |
5. | When sauce is almost ready, boil Notta Pasta according to directions on box. Drain, rinsing quickly and add to sauce with remaining 1/2 cup basil. Toss until combined and serve with Parmesan cheese on the side. |
Basil Marinara Notta Pasta
Nutrition Facts:*
CALORIES: 300
FAT: 6g
CHOLESTEROL: 0mg
SODIUM: 770mg
CARBS: 55g
PROTEIN: 5g
*Nutrition Facts are estimates only. For questions or specific information, email facts@andreprost.com