Cook and eat linguine in its entire length— do not cut the pasta. Slurping and soaking bread in the sauce, allowed. Time to cook and assemble linguine marinara one hour, and all ingredients are found in the pantry or freezer.
Inspired by Lidia Bastianich
For the sauce
1/2 cup olive oil
5 cloves garlic, crushed
1 tablespoon oregano
1 quart slow roasted tomatoes or a 12-ounce can of whole peeled plum tomatoes, crushed
1 teaspoon pepper, red
1 teaspoon salt
1/2 bunch basil, chopped
Heat a shallow 12 inch sauté pan to a medium-high heat. Add 1/2 cup olive oil.
Heat the oil then add the garlic. Sauté until golden brown.
Crush the tomatoes if using canned tomatoes. Add the oregano, tomatoes and seasonings.
Cook for 20 minutes. Add the chopped basil and turn off the heat.
For the pasta
1 pound linguine
2 tablespoons salt
Place a large sauce pan filled with water on the stove, set to the highest temperature.
Bring to a boil. Add the linguine and stir separating the pasta. Cook for 7 minutes or follow
the cooking directions on the pasta label. Taste, cook pasta al dente. Drain the pasta
into a colander, saving 1/2 cup of the liquid. Place the pasta back into the large sauce pan.
Add the sauce to the pasta and mix carefully.
Sprinkle with Parmigiano-Reggiano cheese.