ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Red Wine-and-Rosemary Marinara

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

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. 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.