Spaghetti With Herb Sauce

From: ~Rita~

On Jun 5, 2007

So favorful and heathy!! Thanks for the goodness. I garnished the dish with fresh herbs!

From: Ms*Bindy

On Nov 3, 2005

Wow....I was so surprised by how much I liked this. I am not fond of 'chunks' in my sauces, and debated whether I would just blend the sauce after it simmered, but decided not to. I am so happy I didn't...this was wonderful. I used 2 red tomato, and one low-acid yellow tomato; also did not have the tarragon, so used a little thyme. Also, I sauted the onion and peppers with the garlic for 5 minutes before adding the broth. I served with fiori (wagon wheel) pasta in a bowl. I really liked the broth.

From: Beck D

On Oct 30, 2005

Very nice pasta dish. I halved the recipe for the two of us and used about 6 cloves of garlic and sauteed the onion with it before adding the stock. Very quick and easy, and you wouldn't know this was low fat unless you were told - thanks for posting!

From: justcallmetoni

On Oct 30, 2005

I just loved this to pieces - very easy, ingredients always in stock and packed with flavor. After trying several fresh tomato sauces, I realized that I have a "thing" about the rawness, so I used canned and drained tomotoes instead. I think this made it a bit more soupy - which i loved. Others doing the same may want to cut the broth a touch or grab a nice hunk of bread to soak it up. The tarragon was an unusual addition but worked really well. Thanks Kumquat!