|Canned italian plum tomatoes||28 Ounce (1 Can / 790 Gram)|
|Garlic||2 Clove (10 gm)|
|Olive oil||15 Milliliter (1 Tablespoon)|
|Dried marjoram||3⁄4 Teaspoon, crumbled (4 Milliliter)|
|Salt||1⁄2 Teaspoon (2 Milliliter)|
|Minced fresh parsley||30 Milliliter (2 Tablespoon)|
|Spaghetti||1⁄2 Pound, cooked (225 Gram)|
|Freshly grated parmesan cheese||125 Milliliter (1/2 Cup)|
Press tomatoes and their liquid through sieve into bowl; discard seeds.
Cut garlic in half.
Heat oil in 2-quart (2 L) non-corrosive saucepan over medium heat.
Add garlic; cook and stir until garlic is golden but not brown, 2 to 3 minutes.
Remove and discard garlic.
Add sieved tomatoes to oil; stir in marjoram, salt and pepper.
Heat to boiling; reduce heat to medium-low.
Cook uncovered, stirring frequently, until sauce is reduced and measures 2 cups (500 mL), 30 to 40 minutes.
Stir in parsley.
Toss with spaghetti.
Serving size: Complete recipe
Calories 1672 Calories from Fat 478
% Daily Value*
Total Fat 55 g83.9%
Saturated Fat 24.3 g121.7%
Trans Fat 0 g
Cholesterol 110 mg36.7%
Sodium 4745.9 mg197.7%
Total Carbohydrates 218 g72.6%
Dietary Fiber 9.7 g38.9%
Sugars 22.7 g
Protein 90 g180.5%
Vitamin A 172.7% Vitamin C 284.9%
Calcium 175.2% Iron 81%
*Based on a 2000 Calorie diet