Title: Spaghetti with zesty marinara sauce
 Categories: Pasta, Low-fat
      Yield: 8 Servings
 
      1 tb Olive oil
      2    Large cloves garlic
           - crushed
      1    Large onion, finely chopped
      1 cn No-salt-added tomato paste
           - 6-ounce can
      2 tb Minced fresh parsley
  1 1/4 ts Italian herb seasoning
    1/2 ts Dried basil
    1/8 ts Salt
           Freshly ground black pepper
      2 ts Sugar
    1/8 ts Hot red pepper flakes
           - or to taste
      1 c  Water
    1/4 c  Red wine
      1    Bay leaf
      1 cn No-salt-added tomato sauce
           - 8-ounce can
      1 cn No-salt-added tomatoes
           - crushed, with liquid
           - 16-ounce can
    1/2 c  Grated Parmesan cheese
           - or to taste
 
     Heat oil in heavy non-aluminum skillet over medium-high heat. Add
  garlic and onion and saute until limp.
     Stir in tomato paste, parsley, herbs, salt, black pepper, sugar and
  pepper flakes.  Cook 3 or 4 minutes, stirring often.
     Bring water, wine, bay leaf, tomato sauce, tomatoes and liquid from
  tomatoes to a boil.  Reduce heat and simmer 1 to 1-1/2 hours. Remove
  bay leaf.
     Cook spaghetti according to package directions, omitting salt.
  Drain and serve with sauce.  Sprinkle dish with Parmesan cheese.
     NOTE: The sauce freezes well.
     Makes 8 servings (2 ounces spaghetti and 1/2 cup sauce per
  serving).