Tomato and Sage  with Pasta 


For 4 servings:
 
2 cloves garlic, minced
1 T. olive oil or cooking oil
1 1/2 lb. roma tomatoes, peeled and quartered
1/4 t. salt
1/4 t. black pepper
1 small green or yellow sweet pepper, cut into thin strips
1 T. snipped fresh sage or
1 t. dried sage, crushed
4 oz. uncooked linguine or fettuccine
 
 
1. For sauce, in a medium saucepan, cook the garlic in hot oil for 30 seconds. Stir in the tomatoes, salt, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 12 minutes. Stir in sweet pepper and sage. Simmer, uncovered, about 5 minutes more or until desired consistency.
 
2. Meanwhile, cook pasta according to package directions, except omit any oil or salt. Drain. Return pasta to saucepan. Add sauce to cooked pasta; toss gently to coat.

Better Homes and Gardens Easy Diabetic Meals 2002