Nutrition Facts:
Serving Size: 1 cup cooked pasta, 11/2 cups sauce, and 1 tablespoon Parmesan cheese

Calories 430
Total Fat 18 g
Cholesterol 5 mg
Saturated Fat 3.5 g
Sodium 840 mg
Carbohydrates 60 g

Garden-Fresh Tomato Basil Pasta

Ingredients:
  • 2 pounds fresh tomatoes, chopped
  • 1 sweet onion, chopped
  • 1 medium green bell pepper, finely chopped
  • 1/4 cup olive oil
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon ground oregano
  • 1 cup basil leaves, chopped
  • 2 to 4 cloves garlic, minced
  • 8 ounces fettucine                                                                    
  • 4 tablespoons grated  Parmesan

Directions:
  1. Combine all the ingredients except the fettuccine and cheese in a large glass or ceramic bowl (not metal); stir well and cover tightly. Allow to sit at room temperature at least 4 hours; or overnight in the refrigerator.
  2. Cook the pasta; drain but do not rinse. Toss the pasta with the fresh tomato sauce; divide among four plates. Sprinkle each serving with up to 1 tablespoon Parmesan cheese.
  3. Serve dish just slightly warm.