• 4servings
  • 20minutes
  • 526calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 box(es) uncooked Dreamfields Linguine

  2. 1 medium onion , quartered

  3. 5 clove(s) garlic

  4. 3 tablespoon(s) olive oil

  5. 1 tablespoon(s) dried or 3 tablespoons fresh basil

  6. 1 tablespoon(s) dried or 3 tablespoons fresh oregano

  7. 1 can(s) (28-ounce) crushed tomatoes

  8. 1/2 cup(s) red wine

  9. 1/2 cup(s) tomato puree

  10. Salt

  11. Ground black pepper

Instructions Jump to Ingredients ↑

  1. Cook pasta according to package directions. Drain and return to pan.

  2. Meanwhile, place onion and garlic in food processor; pulse to finely chop. Heat oil in medium saucepan over medium-high heat. Add onion, garlic and dried herbs, if using, to pan. Cook until onion is translucent, stirring occasionally.

  3. Add crushed tomatoes, red wine and tomato puree; bring to boil. Reduce heat; simmer to reduce to desired thickness, stirring occasionally. Stir in fresh herbs, if using. Season with salt and pepper as desired.

  4. Serve over linguine.

  5. Tips & Techniques Note: Sauce recipe can be doubled or tripled. Freeze up to 2 months.

  6. *Each serving of this recipe has 31g digestible carbohydrates. If traditional pasta is used in this recipe there is a total of 91g carbohydrate.


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