Linguine with garlic marinara
2 tablespoons olive oil
1 small onion, sliced
4 cloves garlic, minced
Sign Up and Save
Get six months of free digital access to The Telegraph
2 anchovy fillets, finely chopped
1/4 teaspoon ground red pepper
1/4 cup each: dry white wine,
1 can (28 ounces)
3/4 pound whole-wheat
or regular linguine
Parmesan cheese, optional
Makes 4 servings.
Heat olive oil in a large skillet over high heat. Add onion; cook, stirring, until soft, 3 minutes. Lower heat to medium; add garlic, anchovy and red pepper to taste.
Cook, stirring, 2 minutes. Add wine; cook 5 minutes. Add water and tomatoes; heat to a boil. Reduce heat to low; cook, stirring occasionally, 20 minutes.
Meanwhile, heat a large pot of water to a boil; cook pasta according to package directions. Drain. Place in large serving bowl; add marinara sauce.
Toss to coat. Sprinkle with cheese.
Nutritional information per serving: 452 calories, 24 percent of calories from fat, 13 g fat, 2 g saturated fat, 2 mg cholesterol, 71 g carbohydrates, 18 g protein, 359 mg sodium, 16 g fiber.