1  teaspoon  olive oil
1/2  cup  chopped onion
2  garlic cloves, minced
2  tablespoons  chopped fresh or 2 teaspoons dried basil
2  tablespoons  chopped fresh or 2 teaspoons dried parsley
1  teaspoon  sugar
1/2  teaspoon  dried oregano
1/4  teaspoon  salt
1/4  teaspoon  black pepper
1  (28-ounce) can diced tomatoes, undrained
1  tablespoon  capers
4  cups  hot cooked rotini (about 4 cups uncooked corkscrew pasta)

Preparation

Heat oil in a medium saucepan over medium heat. Add onion and garlic, and sauté for 2 minutes. Add basil and the next 6 ingredients (basil through tomatoes); bring to a boil. Reduce heat, and simmer for 15 minutes, stirring occasionally. Stir in capers. Serve over pasta.

Nutritional Information

Calories:    277 (8% from fat)

Fat:    2.5g (sat 0.4g,mono 1g,poly 0.7g)

Protein:    9.7g

Carbohydrate:    54.7g

Fiber:    3.3g

Cholesterol:    0.0mg

Iron:    3.7mg

Sodium:    531mg

Calcium:    77mg