Pasta with Arrabbiata Sauce

• 1 ts Olive oil
• 1 c Chopped onion
• 4 Cloves garlic; minced
• 2 tb Balsamic vinegar
• 1 tb Sugar
• 1 ts Dried basil
• 1 ts Red pepper flakes
• 2 tb Tomato paste
• 1 tb Lemon juice
• 1/2 ts Italian seasoning
• 1/4 ts Ground black pepper
• 29 oz Canned tomatoes; diced, undrained
• 16 oz No salt added tomato sauce
• 2 tb Chopped fresh parsley
• 16 oz Pasta

Instructions

1. 1

   Heat oil in a saucepan or large skillet over medium-high heat.

2. 2

   Add onion and garlic; saute 5 minutes.

3. 3

   Stir in balsamic vinegar and next 9 ingredients; bring to a boil.

4. 4

   Reduce heat to medium, and cook, uncovered, about 15 minutes.

5. 5

   Stir in parsley.

6. 6

   Cook pasta according to package directions.

7. 7

   In a large serving bowl, toss the cooked and drained pasta with the arrabbiata sauce and serve.

8. 8

   Per serving: 374.2 calories; 2.4 g fat (5.8% calories from fat); 13.1 g protein; 75.5 g carbohydrate; 0 mg cholesterol; 365 mg sodium