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Marinara Sauce with Linguine

Photo: Anna Williams
Prep time 10 mins
Other time 15 mins
Yield Makes 4 servings

Ingredients

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

Nutrition Information

  • calories 495
  • caloriesfromfat 9 %
  • fat 5 g
  • satfat 0 g
  • cholesterol 0 mg
  • sodium 629 mg
  • carbohydrate 94 g
  • fiber 5 g
  • sugars 6 g
  • protein 18 g

How to Make It

  1. Heat the oil in a large saucepan over medium heat. Add the garlic and cook until golden but not browned, about 1 minute. Add the tomatoes and their juices, red pepper, oregano, salt, and sugar. Bring to a boil. Reduce heat to medium-low and simmer (crushing the tomatoes with the back of a wooden spoon if using whole tomatoes) until the sauce thickens slightly, about 20 minutes. Remove from heat.

    Cook the linguine according to the package directions. Drain and divide among individual plates. Spoon the sauce over the top.