Linguine with garlic marinara
2 tablespoons olive oil
1 small onion, sliced
4 cloves garlic, minced
2 anchovy fillets, finely chopped
1/4 teaspoon ground red pepper, or to taste
1/4 cup each: dry white wine, water
1 can (28 ounces) crushed tomatoes
3/4 pound whole-wheat or regular linguine
Parmesan cheese, optional
Heat olive oil in a large skillet over high heat. Add onion; cook, stirring, until soft, 3 minutes. Lower heat to medium; add garlic, anchovy and red pepper to taste. Cook, stirring, 2 minutes. Add wine; cook 5 minutes. Add water and tomatoes; heat to a boil. Reduce heat to low; cook, stirring occasionally, 20 minutes. Meanwhile, heat a large pot of water to a boil; cook pasta according to package directions. Drain. Place in large serving bowl; add marinara sauce. Toss to coat. Sprinkle with cheese. Serves 4.
Tips: Make a double batch if you have time; freeze in a freezer bag or container for later. Also add a can of flaked tuna, chopped shrimp or squid for a heartier seafood marinara.