• 1-3/4 cups canned tomato sauce
• 3-1/2 cups water
• 3/4 lb. penne or other tube pasta
• 1/8 tsp. red pepper flakes
• 1 large tomato, seeded and diced
• 2 Tbs. fresh sage, minced
• 1 Tbs. fresh mint, minced
• 2 Tbs. olive oil
• 2 tsp. balsamic or red wine vinegar
• 1/2 cup Romano cheese, grated

Combine tomato sauce and water in a nonreactive saucepan and bring to a boil. Add pasta and hot red pepper, cover and cook 15-18 minutes over low heat, stirring frequently, or until pasta is al dente. Remove from heat. Stir in remaining ingredients, except cheese. Season with salt and pepper to taste. Serve with cheese.

Per serving: calories 694, fat 11.1g, 14% calories from fat, cholesterol 5mg, protein 23.4g, carbohydrates 124.2g, fiber 5.9g, sugar 8.6g, sodium 761mg, diet points 14.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.1, Fruit: 0.0, Bread: 7.6, Lean meat: 0.3, Fat: 1.3, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Beaujolais, Zinfandel, or Pinot Noir.