Photo of Pomodoro sauce with spaghetti by WW

Pomodoro sauce with spaghetti

6
6
1
Smartpoints value per serving
Total Time
1 hr 2 min
Prep
22 min
Cook
40 min
Serves
6
Difficulty
Easy
Although great on pasta, this pomodoro sauce also makes a terrific topper for grilled fish or boneless, skinless chicken breasts; freeze a batch to keep it on hand for a quick weeknight dinner. The sauce features onion, garlic, fresh tomatoes, as well as lots of herbs, such as basil, parsley, and thyme. And if you've never seeded tomatoes before, don't fret! It's super easy. All you have to do is cut them in half, then gently squeeze them over a trash can, getting rid of most of the seeds but preserving the pulpy inner walls. It's a great method to use fresh tomatoes in any red sauce that you're concocting in the kitchen.

Ingredients

regular butter

1 Tbsp

uncooked onion(s)

1 small, finely chopped

garlic clove(s)

4 medium clove(s), minced

fresh tomato(es)

3 pound(s), ripe, beefsteak or other large tomatoes, seeded and diced

reduced-sodium chicken broth

½ cup(s), fat-free

basil

¼ cup(s), fresh, chopped

fresh parsley

2 Tbsp, fresh, chopped

table salt

½ tsp

fresh thyme

½ tsp, fresh, stemmed

ground nutmeg

¼ tsp, or freshly grated nutmeg

black pepper

¼ tsp, freshly ground

cooked whole-wheat spaghetti

6 cup(s), kept hot

Instructions

  1. Melt the butter in a large saucepan over medium heat. Add the onion and garlic; cook, stirring often, until softened, about 3 minutes.
  2. Add the tomatoes; cook, stirring frequently, until they begin to break down, about 4 minutes. Pour in the broth, then add the basil, parsley, salt, thyme, nutmeg, and pepper.
  3. Bring the mixture to a boil, reduce the heat, and simmer, uncovered, very slowly for 30 minutes, until somewhat thickened, stirring once in a while.
  4. Pour the sauce into a large blender or a food processor fitted with the chopping blade, working in batches if necessary. Puree, then return to the saucepan and heat over medium heat or pour into plastic containers, Cool to room temperature then freeze. Yields 1 cup of spaghetti and about 3/4 cup sauce per serving.

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