Linguine With Marinara Sauce

Marinara Sauce With Linguine
Anna Williams

Serves 4
preparation
10
minutes
cooking
25
minutes

Ingredients

1
tablespoon
olive oil
4
cloves garlic, thinly sliced
1
28-ounce can whole or diced tomatoes, undrained
1/4
teaspoon
crushed red pepper
1 1/2
teaspoons
dried oregano
1
teaspoon
sugar
kosher salt
16
ounces
linguine

Directions

  1. Heat the oil in a large saucepan over medium heat. Add the garlic and cook until golden but not browned, about 1 minute.
  2. Add the tomatoes and their juices, red pepper, oregano, sugar, and 1 teaspoon salt. Bring to a boil.
  3. Reduce heat to medium-low. Simmer (crushing the whole tomatoes, if using, with the back of a wooden spoon) until the sauce thickens slightly, about 20 minutes. Remove from heat.
  4. Meanwhile, cook the linguine according to the package directions. Drain and divide among plates. Spoon the sauce over the top.
Sara Quessenberry
August 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 9 %
  • Fat 5 g
  • Sat Fat 0 g
  • Cholesterol 0 mg
  • Sodium 629 mg
  • Carbohydrate 94 g
  • Fiber 5 g
  • Sugar 6 g
  • Protein 18 g
What does this mean? See Nutrition 101.