Need a recipe for a sauce to put on pasta

This recipe is from skinnytase.com and is super easy to make and delicious if you like chunky sauce. I put it over shrimp and penne pasta.

Easy Garden Tomato Sauce

Servings: 5 • Size: 1/2 cup • Old Points: 2 pts • Points+: 2 pts*
Calories: 72.8 • Fat: 2.7 g • Protein: 0.3 g • Carb: 11.5 g • Fiber: 0.6 g • Sugar: 4.8 g
Sodium: 0.6 mg


Ingredients:
1 tbsp olive oil
6 cloves garlic, chopped
1 1/2 lbs grape tomatoes, cut in half
salt and fresh pepper
2 tbsp fresh chopped oregano (or fresh basil)
1/8 tsp red crushed pepper flakes

Directions:

In a large non-stick pan, heat oil on high heat. Add garlic and cook until golden.

Add tomatoes, salt, crushed red pepper flakes and fresh black pepper and reduce heat to low. Simmer, covered for 15 minutes. Add fresh oregano and cook another 15 minutes.

Make 2 1/2 cups.

*Nutritional info does not include pasta.

http://www.skinnytaste.com/2011/08/easy-garden-tomato-sauce.html

Try this one: http://www.bbcgoodfood.com/recipes/6995/tomato-and-basil-sauce

They give you a couple of options on how to vary it too

I made pasta without any type of sauce last night, and it was great. I poached a small piece of chicken breast, then used a bit of the broth in a pan to sautee broccoli, onions, green peppers, and a TON of chopped garlic (probably 6 cloves). Once the veggies were cooked I added the chicken and a bit of seasoning and cooked a couple more minutes to sear the meat. Then I mixed the chicken/veggie mixture with a serving of pasta and added a tablespoon of parmesan - and voila! Tons of flavor, no sauce, no oil, approx. 400 calories for the whole batch. I kinda want it for dinner again tonight!

I made this cauliflower alfredo sauce last night - it was really good! I omitted the breadcrumbs and used powdered garlic and chicken broth instead of water. Made 4 CUPS.

MFP recipe builder stats - ONE CUP serving

129 calories
9g fat
7g protein
7g carbs

I looked into 'light' jarred sauces and these stats were still better ( and cleaner!!)


(edit) would help if I posted link, eh? LOL


http://www.bethecook.com/recipes/other/cauliflower-spaghetti-with-alfredo-sauce.html

I made this one up and it was actually really good.

Heat a little extra virgin olive oil in a skillet, add 4 cloves minced garlic and cook until light brown.

Add a pound of thawed frozen peeled de-veined shrimp and cook until no longer that sickly gray color.

Add two cans of diced tomatoes (no salt added), and about 2x 1/4 can water (just put a little water in each can, swish it around, dump into pan).

Add a little chili pepper. I like McCormick Chipotle Chili Pepper spice. Add more if you like it spicier.

Simmer until it's thickened up (probably about 40 minutes or so), stirring every so often. You can omit the shrimp and use something else instead, but it was actually really tasty. My husband loved it and so did I.

Bump

Reduced fat Philadelphia Cream cheese thinned out with milk, garlic powder and Parmesan cheese. I add Canadian bacon or smoked salmon plus whatever vegetables I have. My usual mix is: sliced carrots, broccoli, sweet corn, chopped asparagus, wilted baby spinach. Because I use so many vegetables I can cut back a bit on the pasta.

bump!

I like to saute some minced garlic in olive oil, 1 T butter, add fresh lemon zest, a bit of fresh lemon juice, salt and pepper, cook for 2 minutes until heated thouroughly and toss with bowtie pasta and/or broccoli. I also use that on green beans and asparagus.
It's light, fresh and full of flavor.

Cook pasta, put in bowl, toss with fresh diced tomatoes, fresh italian herbs (basil, thyme, oregano), sea salt, pepper, garlic, 1 TBSP olive oil, sprinkle with a little parm. It's a great base to start with, and you can add all sorts of veggies (cooked or not cooked) and proteins. It's good either with the pasta warm or cold.

Or, get a couple of containers of cherry tomatoes, drizzle with 1 tbsp olive oil, broil or bake until the start to pop and follow the rest of the directions (except the additional olive oil).