- Level: Easy
- Total: 45 min
- Prep: 10 min
- Cook: 35 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 127
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 5 g
- Sugar
- 10 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 597 mg
- Level: Easy
- Total: 45 min
- Prep: 10 min
- Cook: 35 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 127
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 5 g
- Sugar
- 10 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 597 mg
Ingredients
Directions
- Add a tablespoon or so of olive oil into a hot pan over medium-high heat and throw in the garlic and chopped onions and give them a stir.
- Now add the wine (or chicken broth), whisking to deglaze the bottom of the skillet. Cook until the liquid reduces by half.
- Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Reduce the heat to low and simmer for 30 minutes.
- Toward the end of the cooking process, chop up your fresh parsley and basil and add it to the sauce to taste, stirring to combine.
