Monday, September 15, 2008

Zero-POINTS®-Value Pasta Sauces

Fresh Tomato Sauce

Makes 8 servings
POINTS® value | 0 per serving

Ingredients

  • 4 cups roughly chopped Campari tomatoes
  • 1/4 cup basil, cut into ribbons
  • 3 medium garlic cloves, minced
  • 1 1/2 tsp olive oil
  • 1 tsp table salt
  • 1/2 tsp freshly ground black pepper
  • 1 Tbsp balsamic vinegar

Instructions

  1. In a glass, stainless steel or other non-reactive mixing bowl, mix together all ingredients; let stand at room temperature for 15 minutes.
  2. Yields about 1/2 cup per serving.

Arrabbiata Sauce

Makes 8 servings
POINTS® value | 0 per serving

Ingredients

  • 2 sprays olive oil cooking spray
  • 1 tsp olive oil
  • 3 medium garlic cloves, minced
  • 1 1/2 cup chopped onion
  • 29 oz canned, diced, fire-roasted tomatoes
  • 1/2 tsp crushed red pepper flakes
  • 1/8 tsp sugar

Instructions

  1. Coat a large nonstick skillet with cooking spray; set over medium-high heat. Add oil to skillet; heat through. Add garlic; stir until fragrant, about 30 seconds. Add onions; cook, stirring occasionally, until onions wilt and begin to caramelize, about 10 minutes. Add tomatoes, red pepper flakes and sugar. Bring to a boil; reduce heat and simmer, scraping sides and bottom of pan occasionally, about 10 minutes.
  2. Yields about 1/2 cup per serving.

Puttanesca Sauce with Slow-Roasted Tomatoes, Onions and Garlic

Makes 4 servings
POINTS® value | 0 per serving

Ingredients

  • 4 sprays olive oil cooking spray
  • 9 medium plum tomatoes, cored and cut in half
  • 1/2 large onion, cut into 4 wedges
  • 3 medium garlic cloves, peeled and trimmed, or less to taste
  • 6 large black olives, pitted and finely chopped
  • 1 Tbsp capers, minced
  • 1/2 tsp crushed red pepper flakes (optional)

Instructions

  1. Preheat oven to 225ºF. Cover a large baking tray with aluminum foil (or use a nonstick tray); generously coat with cooking spray.
  2. Place tomatoes, cut-side up, onions and garlic on prepared tray; generously coat with cooking spray. Roast, turning onions and garlic once halfway during cooking, about 6 hours.
  3. Chop roasted tomatoes, onion and garlic into small pieces; place in a glass or stainless steel bowl. Add olives, capers and pepper flakes; toss to combine.
  4. Yields about 1/4 cup per serving.
Serve over one pound of pasta. Top with cheese, if desired*

* Pasta and cheese will change the POINTS value.

Pesto

Makes 8 servings
POINTS® value | 0 per serving

Ingredients

  • 4 cups basil leaves, loosely packed
  • 1 Tbsp olive oil
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 5 medium garlic cloves, peeled and smashed, or less to taste
  • 1/3 cup warm water, or reserved pasta cooking water, for thinning sauce; or more or less for desired consistency

Instructions

  1. Combine all ingredients in a food processor; process to desired consistency. Thin with more water, if desired.
  2. Yields about 2 tablespoons per serving.



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**NOTE TO MY FRIENDS**
Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.