Shells with Marinara Sauce
This is a wonderful homemade marinara sauce. Easy and versatile! Use this sauce in the Italian Eggplant recipe.
- 1 tablespoon olive oil
- 1 clove garlic
- 2½ cups diced tomatoes (or 1 [28-ounce] can diced tomatoes, drained)
- 3 ounces tomato paste
- 1 teaspoon agave nectar
- 1 tablespoon fresh basil (or 1 teaspoon dried basil)
- 1 teaspoon dried oregano
- 3 cups cooked gluten-free shells
In a medium saucepan, heat olive oil over medium heat.
Add garlic, sauté for 2 minutes, until fragrant.
Add remaining ingredients; stir thoroughly.
Simmer uncovered for approximately 1 hour or until desired texture.
Serve sauce over whole-wheat pasta.
MAKES 3 CUPS OF SAUCE (SERVES 6)
Calories: 256 | Fat: 6 g | Protein: 8 g | Fiber: 8 g