Linguini with Paprika Sauce
Yield
6 servingsPrep
15 minCook
40 minReady
55 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
olive oil
|
|
| 4 | each |
garlic cloves
crushed |
|
| ¼ | cup |
paprika
sweet |
*
|
| ½ | cup |
white wine
dry, or white vinegar |
*
|
| 4 | medium |
tomatoes
peeled and seeded |
|
| ½ | teaspoon |
salt
|
|
| 1 | pound |
pasta, linguine
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
olive oil
|
|
| 4 | each |
garlic cloves
crushed |
|
| 59 | ml |
paprika
sweet |
*
|
| 118 | ml |
white wine
dry, or white vinegar |
*
|
| 4 | medium |
tomatoes
peeled and seeded |
|
| 2.5 | ml |
salt
|
|
| 453.6 | g |
pasta, linguine
|
|
Directions
Heat ½ cup oil in heavy 10 inch skillet over low heat.
Add garlic and cook until golden brown, about 10 minutes.
Discard garlic using slotted spoon.
Add paprika to skillet and stir 5 minutes.
Add wine.
Increase heat and boil until reduced by half.
Finely chop tomatoes in processor or blender.
Add to skillet.
Stir in salt.
Simmer until sauce thickens, about 10 minutes.
Cook linguini.
Top with cheese if desired.
