• Cooking Time:
  • Servings: Makes 4 servings
  • Preparation Time:



  • 1 tsp. olive oil
  • 2 to 3 Tbsp. finely diced onion
  • 1 garlic clove minced
  • 1/8 tsp. dried basil (or to taste)
  • 1/8 tsp. dried oregano (or to taste)
  • 1/8 tsp. dried thyme (or to taste)
  • crushed red pepper optional
  • 1 Tbsp. tomato paste
  • 1 cup canned, crushed tomatoes no salt added
  • 1/2 bay leaf
  • 4 oz. dry penne pasta whole wheat, as available


  • Coat a meduim saucepan with cooking spray over medium flame. Add olive oil, onion, and garlic; saute until the onion begins to soften.
  • Add basil, oregano, thyme, and crushed red pepper as desired. Stir to coat.
  • Add tomato paste and stir, cooking, for about 1 minute.
  • Finally, stir in crushed tomamtoes and bay leaf. Simmer for at least 20 minutes. If needed (if sauce tastes too acidic), add 1 tsp. sugar and simmer again for a few minutes.
  • While sauce is cooking, bring a large pot of water to a boil. Add pasta and cook until al dente, according to package directions (about 8 to 10 minutes). Draing pasta well.
  • Divide cooked pasta among four dishes. Top with sauce, about 1/4 cup each.

Categories: Italian 
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