- 3 garlic cloves, minced
- 1 teaspoon olive oil
- 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
- 1 teaspoon dried basil
- 1/8 teaspoon pepper
- 1/8 teaspoon crushed red pepper flakes
- Hot cooked linguine
- 2 tablespoons grated Parmesan cheese
- In a small nonstick skillet, saute garlic in oil for 1 minute. Add the tomatoes, basil, pepper and red pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until liquid is reduced. Serve over linguine. Sprinkle with cheese. Yield: 2 servings.
Originally published as Quick Marinara in Light & Tasty August/September 2004, p62
Reviews for Quick Marinara
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Reviewed Oct. 9, 2013
"Is this good on spegti?"
Reviewed Sep. 10, 2013
"i use this for a dip with garlic bread or mozzerella sticks yummy!"