Italian Red Sauce

1. Heat olive oil in a large pot.

2. Add chopped onion, 1 tsp salt & the pepper.

3. Saute' onion until soft.

4. Add tomatoes & 1 teaspoons salt.

5. Stir well.

6. Lower heat & simmer partially covered for 45 minutes.

7. Meanwhile, cook penni according to directions.

8. Drain well.

9. Rinse in HOT water.

10. Toss with fresh basil.

11. Add sauce & stir gently.

12. Top with fresh grated parmesean, if desired.

13. ENJOY!

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	92.5173 g
Protein	12.2701 g
Carbohydrates	73.4507 g
Energy	1155.4909 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6435 g
Water	897.0388 g
Aspartic acid	0.7193 g
Calcium, Ca	146.0642 mg
Lutein + zeaxanthin	706.2707 g
Fiber, total dietary	17.8518 g
Fatty acids, total saturated 22:0	0.1045 g
Carotene, beta	2092.1725 g
Niacin	2.812 mg
Vitamin A, RAE	194.7974 g
Arginine	0.2131 g
Riboflavin	0.1176 mg
Tocopherol, beta	0.1338 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0009 g
Fatty acids, total saturated 20:1	0.2519 g
Glutamic acid	2.2248 g
Sodium, Na	1670.5824 mg
Fatty acids, total saturated 16:1 undifferentiated	1.0214 g
Total lipid (fat)	92.5173 g
Manganese, Mn	0.7549 mg
Fructose	7.5416 g
Proline	0.0911 g
Fatty acids, total saturated 16:0	9.2758 g
Fatty acids, total saturated 8:0	0.0006 g
Sucrose	1.0891 g
Choline, total	37.2541 mg
Sugars, total	51.307 g
Serine	0.1443 g
Fatty acids, total saturated 10:0	0.0002 g
Fatty acids, total saturated 18:0	1.624 g
Vitamin B-6	0.4952 mg
Selenium, Se	0.5861 g
Ash	17.1991 g
Fatty acids, total saturated 18:1 undifferentiated	57.8822 g
Pantothenic acid	0.5464 mg
Phenylalanine	0.1541 g
Copper, Cu	0.3243 mg
Betaine	0.6996 mg
Thiamin	0.2174 mg
Methionine	0.0306 g
Iron, Fe	4.5255 mg
Carbohydrate, by difference	73.4507 g
Phosphorus, P	141.5189 mg
Folate, total	89.8162 g
Tocopherol, gamma	1.2503 mg
Lycopene	11495.6772 g
Alanine	0.1507 g
Valine	0.11 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	8.2848 g
Glycine	0.1181 g
Carotene, alpha	451.3134 g
Glucose (dextrose)	7.7536 g
Fatty acids, total saturated 14:0	0.0046 g
Zinc, Zn	0.9748 mg
Isoleucine	0.1007 g
Fatty acids, total saturated 12:0	0.0005 g
Fatty acids, total polyunsaturated	8.9291 g
Fatty acids, total saturated 14:1	0.0001 g
Fatty acids, total polyunsaturated 17:1	0.1013 g
Leucine	0.1501 g
Tocotrienol, alpha	0.0936 mg
Vitamin A, IU	5613.1106 IU
Folate, DFE	89.8162 g
Tryptophan	0.0435 g
Vitamin C, total ascorbic acid	82.526 mg
Phytosterols	227.3134 mg
Galactose	0.0081 g
Fatty acids, total polyunsaturated 18:1 c	0.0037 g
Fatty acids, total saturated 20:0	0.3353 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.0827 g
Vitamin K (phylloquinone)	96.4309 g
Fatty acids, total saturated	11.3649 g
Histidine	0.0802 g
Fatty acids, total monounsaturated	59.2577 g
Threonine	0.1479 g
Folate, food	89.8162 g
Fatty acids, total polyunsaturated 17:0	0.0178 g
Cryptoxanthin, beta	1.3628 g
Vitamin E (alpha-tocopherol)	14.0853 mg
Magnesium, Mg	62.8246 mg
Lysine	0.1678 g
Potassium, K	2632.7928 mg
Cystine	0.0461 g
Fluoride, F	11.6825 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	6 tablespoons	716.04	0	81
Onion	1	44	10.274	0.11
Pasta	16 ounces	312.9784	45.3592	10.478
Tomato	2 cans	80.4198	17.3796	0.8936
Cheese	0	0	0	0
black pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Basil	1 tablespoon	0.6095	0.0702	0.017
kosher salt	1 teaspoon	0	0	0