Shirley's Recipes

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Name: Red Wine-and-Rosemary Marinara
Key Ingredient: tomatoes
Preparation: saute; simmer
Cuisine: Italian
Source: Cooking Light Annual 1998
Food Group: vegetable
Meals: dinner
Courses: side
Temperature: hot
Effort: easy
Prep. Time: :15
Elapsed Time: :35
Servings: 5

1 tablespoon olive oil
1 cup chopped onion
4 cloves garlic, minced
3/4 cup dry red wine
2 tablespoons honey
2 teaspoons dried basil
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon dried crushed red pepper
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can no-salt-added tomato paste
5 cups hot cooked linguine (about 10 ounces uncooked pasta)

Heat oil in a large saucepan over medium heat. Add onion and garlic; saute 3 minutes. Add wine and next 7 ingredients. Bring to a simmer; cook 20 minutes or until thick. Serve over linguine.

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