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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
coarse salt |
2 tablespoons olive oil |
3 garlic cloves, thinly sliced |
3/4 teaspoon red pepper flakes, plus more for serving (optional) |
1 (28 ounce) can whole peeled tomatoes with juice, cut into chunks |
1 (8 ounce) can tomato sauce |
1/2 cup dry white wine |
1 lb linguine |
grated parmesan cheese, for serving (optional) |
Directions:
1. Bring a large pot of salted water to a boil.
2. Meanwhile, in a large skillet, heat oil over medium-high. Add garlic and red-pepper flakes; cook until garlic is fragrant and beginning to brown, about 1 minute. Add tomatoes with juice, tomato sauce, and wine. Simmer over medium, stirring occasionally, until slightly thickened, 8 to 10 minutes.
3. Cook pasta in boiling salted water 2 minutes less than package instructions for al dente. Drain; add pasta to skillet. Cook, stirring, until pasta is tender, about 2 minutes. Season with salt. Serve, if desired, with Parmesan and red-pepper flakes.
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