Linguine In Marinara Sauce
|Olive oil/Vegetable oil||1⁄4 Cup (4 tbs)|
|Yellow onion||1 Medium, peeled and chopped|
|Garlic||3 Clove (15 gm), peeled and minced|
|Carrots||2 Large, peeled and cut into 1/4-inch slices|
|Fresh tomatoes/1 can, 35 ounce tomatoes, chopped||6 Medium, peeled and chopped (With Their Juice)|
|Dried oregano||1 Teaspoon, crumbled|
|Dried basil||1 Teaspoon, crumbled|
|Chopped parsley||2 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Butter/Margarine||3 Tablespoon, cut into small pieces|
1. Cook the linguine according to package directions.
2. Meanwhile, heat the oil in a 12-inch skillet over moderate heat. Add the onion, garlic, and carrots, and cook, uncovered, for 5 minutes, or until the onion is soft. Add the tomatoes, oregano, basil, parsley, salt, and pepper, and simmer, partially covered, for 12 minutes, or until the sauce thickens slightly. Remove from the heat and stir in the butter until it melts.
3. Drain the linguine thoroughly in a colander, and toss with the sauce in the skillet. Serve with Sauteed Green Peppers or steamed broccoli tossed with butter.