Total Calories: 88
In a large saucepan over medium heat the shallots and garlic in the oil until translucent. Add the tomatoes and bring to a boil. Add the oregano, basil and rosemary, reduce the heat to low and simmer for 10 minutes. Pour the tomatoes into a food processor and puree until smooth and thick and the tomato seeds are no longer visible. Add the salt and sugar, pulse several times and set aside.
Cook the pasta for two minutes less than the directions on the box. Drain the pasta in a colander, reserving ¼ cup of pasta water. Return the pasta to the cooking pot, add the tomatoes and pasta water, stir well and bring to a boil for 2 minutes.
Pour the pasta into a serving dish and garnish with parsley.
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