Red Wine-and-Rosemary Marinara

Cooking Light
5 servings (serving size: 1 cup sauce and 1 cup pasta)

Ingredients

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1 tablespoon olive oil
1 cup chopped onion
4 garlic cloves, minced
3/4 cup dry red wine
2 tablespoons honey
2 teaspoons dried basil
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1 (28-ounce) can crushed tomatoes
1 (6-ounce) can no-salt-added tomato paste
5 cups hot cooked linguine (about 10 ounces uncooked pasta)

Preparation

Heat oil in a large saucepan over medium heat. Add onion and garlic; sauté 3 minutes. Add wine and the next 7 ingredients (wine through tomato paste). Bring to a simmer; cook 20 minutes or until thick. Serve over linguine.

Created date

July 1997

Nutritional Information

Calories 327
Caloriesfromfat 11 %
Fat 4.1 g
Satfat 0.5 g
Monofat 2.1 g
Polyfat 0.6 g
Protein 10.2 g
Carbohydrate 64.3 g
Fiber 3.7 g
Cholesterol 0.0 mg
Iron 3.8 mg
Sodium 462 mg
Calcium 98 mg