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Linguine with garlic marinara

Linguine with garlic marinara

2 tablespoons olive oil

1 small onion, sliced

4 cloves garlic, minced

2 anchovy fillets, finely chopped

1/4 teaspoon ground red pepper

1/4 cup each: dry white wine,


1 can (28 ounces)

crushed tomatoes

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.