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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 4 |
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Ingredients:
1 (28-ounce) can plum tomatoes, including liquid |
3 tablespoons olive oil |
1 onion, minced |
2 garlic cloves, minced |
1 (8-ounce) can tomato sauce |
6 basil leaves or 1/2 teaspoon dried basil, crumbled |
salt |
1/2 teaspoon red pepper flakes, or to taste |
1 pound linguini, cooked according to package directions |
freshly grated locatelli pecorino romano |
serving suggestions: green salad and crusty bread. |
Directions:
1. Transfer the tomatoes and liquid to a bowl and gently crush the tomatoes with your hands.
2. Heat the oil in a saucepan, set over moderate heat until hot. Add the onion and garlic and cook, stirring occasionally, for 5 minutes. Add the tomatoes and liquid, tomato sauce, basil, salt, and red pepper flakes, bring to a boil and simmer for 15 minutes.
3. Meanwhile, cook the pasta. Drain the pasta and transfer to a large bowl. Add sauce and toss to coat. Top with cheese. Serve with a green salad and crusty bread.
4. Variations: Mushroom Marinara Sauce: After onion and garlic have softened, add 1/2 pound fresh sliced mushrooms and cook, stirring occasionally, for 5 minutes. Continue with recipe as above.
5. Tuna Marinara Sauce: Add 1 can Italian tuna, packed in oil, including oil, after sauce has simmered 10 minutes, and cook for an additional 5 minutes.
6. Sausage Marinara Sauce: After onion and garlic have been softened, add 1/2 pound crumbled Italian (sweet or hot) sausage and cook, stirring, until no longer pink. Add tomatoes and continue with recipe as above.
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