1 1/2 tsp olive oil
2 cloves garlic, chopped
1 medium onion, chopped
1 1/2 tsp dried basil, or 2 Tbs fresh
1 tsp dried rosemary or thyme
Salt and freshly ground black pepper
1 can (28 oz) peeled plum tomatoes 1. Cook the corkscrews (see package directions). Meanwhile, in a medium-size saucepan, heat oil over medium heat. Add garlic, onion, and half the herbs; cook, stirring, for 3 minutes. Add salt, pepper, and tomatoes. Simmer over medium-high heat, uncovered, for 6 minutes; stir occasionally.
2. Remove pan from heat. Mash tomatoes with a potato masher or a wooden spoon. Return to heat; add remaining herbs. Bring sauce to a boil before serving, about 1 to 2 minutes.
3. Toss with, or spoon over, rotini. PER SERVING (2 cups): 393 calories, 3 g fat (0.4 g saturated), 243 mg sodium, 0 mg cholesterol. A good source of both vitamin C and lycopene.