Recipe: Linguini Marinara

LINGUINI MARINARA
Source: A Dinner a Day: Complete Meals in Minutes for Every Weeknight of the Year by Sally Sondheim

1/4 cup regular or light olive oil
1 tablespoon fresh parsley (when chopped)
2 cloves garlic
1 large can (28 ounces) whole Italian tomatoes with basil
1 teaspoon dried oregano
1/2 teaspoon dried basil
Seasoning to taste
16 ounces linguini
1/2 cup dry white wine (or nonalcoholic white wine)

Heat the oil in a large skillet.

Chop the parsley. Peel and halve the garlic and saute it in the oil until golden.

Chop the tomatoes in the blender. Do puree. Add the tomatoes to the skillet and return it to the heat. Add the oregano and season to taste. Bring the mixture boil, then reduce the heat and simmer, for 30 minutes.

Bring water to a boil in a stockpot. Cook the linguini in the stockpot until is almost tender, 3 to 4 minutes if you using fresh pasta and 7 to 8 minutes if are using dried pasta.

Add the wine and the parsley to sauce, correct the seasoning, and let sauce simmer for another 5 minutes.

Drain the linguini. Remove the garlic from the sauce and spoon the sauce over