August 8, 2016
Recipe from Martha Stewart
- Prep: 20 mins
- Cook: 10 mins
- Yields: 4 Servings
1Bring a large pot of salted water to a boil.
2Meanwhile, in a large skillet, heat oil over medium-high.
3Add garlic and red-pepper flakes; cook until garlic is fragrant and beginning to brown, about 1 minute.
4Add tomatoes with juice, tomato sauce, and wine. Simmer over medium heat, stirring occasionally, until sauce is slightly thickened, 8 to 10 minutes.
5Cook pasta in boiling, salted water for 2 minutes less than package instructions for al dente.
6Drain and add pasta to skillet. Cook, stirring, until pasta is tender, about 2 minutes.
7Season with salt. Serve, if desired, with Parmesan and red-pepper flakes.
2 tbsp olive oil
3 garlic cloves, thinly sliced
3/4 tsp red-pepper flakes
1 can (28 ounces) whole peeled tomatoes in juice, cut into chunks
1 can (8 ounces) tomato sauce
1/2 cup dry white wine or substitute
1 lb linguine
Red pepper flakes
Grated Parmesan cheese