Ingredients Jump to Instructions ↓

  1. 1 (28-ounce) can plum tomatoes , including liquid

  2. 3 tablespoons olive oil

  3. 1 onion, minced

  4. 2 garlic cloves , minced

  5. 1 (8-ounce) can tomato sauce

  6. 6 basil leaves or 1/2 teaspoon dried basil, crumbled

  7. Salt

  8. 1/2 teaspoon red pepper flakes , or to taste

  9. 1 pound linguini, cooked according to package directions

  10. Freshly grated Locatelli pecorino Romano

  11. Serving suggestions: Green salad and crusty bread.

Instructions Jump to Ingredients ↑

  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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