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Linguine With Marinara Sauce

Marinara Sauce With Linguine
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Serves 4| Hands-On Time: | Total Time:


  • 1 tablespoon olive oil
  • 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


  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.
By September, 2006

Nutritional Information

  • Per Serving
  • Calories 495Calories From Fat 9%
  • Fat 5g
  • Sat Fat 0g
  • Cholesterol 0mg
  • Sodium 629mg
  • Carbohydrate 94g
  • Fiber 5g
  • Sugar 6g
  • Protein 18g
What does this mean? See Nutrition 101 .

Quick Tip

Tomato sauce in containers
The marinara sauce can be refrigerated for up to 2 days or frozen for up to 3 months.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.