Ingredients
1 T olive oil
2 cloves garlic, minced
1/4 C fresh parsley, minced
4 C ripe tomatoes, chopped
1 T fresh basil, chopped (or 1 tsp dried)
1 T oregano leaves, crushed (or 1 tsp dried)
1/4 tsp salt
ground red pepper or cayenne, to taste
8 oz uncooked fusilli pasta (4 cups cooked)
Optional: 1/2 lb cooked chicken breasts, diced into 1/2-inch pieces (3/4 lb if raw)
Heat oil in medium saucepan. Sauté garlic and parsley until golden.
Add tomatoes and spices. Cook uncovered over low heat for 15 minutes or until thickened, stirring frequently. If desired, add chicken and continue cooking for 15 minutes until chicken is heated through and sauce is thick.
Cook pasta until firm.
To serve, spoon sauce over pasta and sprinkle with coarsely chopped parsley. Serve hot as a main dish and cold for next day's lunch.
Each serving provides: Calories: 293, Total fat: 5 g, Total fiber: 4 g
