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.