15 MINUTE LINGUINI CLASSICO
Olive oil, garlic, tomato, herb and spice served over linguini. Can’t get much simpler than that!
2 T. margarine
3 T. extra virgin olive oil
4 med. garlic cloves, peeled and finely chopped
1 t. dried rubbed sage
1/4 t. ground allspice
28 oz. can whole tomatoes with liquid
6 oz. can tomato paste
12 oz. linguini, broken in half
Before you start the sauce, put a pot of salted water on to boil.
Then, in medium-sized skillet, over low heat, melt margarine with oil. Add garlic, sage and allspice; stir well. Add can of tomatoes with liquid, then cut each tomato into 6 pieces each, in the pan.
Add tomato paste; stir to blend. Salt to taste; partially cover and cook at a slow boil for 15 minutes.
While sauce cooks, cook linguini in salted, boiling water till tender. Drain.
Spoon servings of linguini into individual soup bowls. Ladle sauce over and serve.
Notes: I developed this recipe for one of my brothers, who wanted something quick, easy and delicious for Dad’s who have to come home from work and prepare supper. This recipe fits the bill. By the time the pasta is cooked, the sauce is done. Serve alone, or with side salad of lettuce tossed with oil and vinegar, or steamed vegetable, which can also cook while the pasta is cooking.
The sage and allspice in this sauce combine to create an exciting flavor achievement.