Vegetarian Linguine

When dinner needs to happen fast, this linguine delivers: a quick tomato-basil sauce from pantry staples, tossed with hot pasta and ready in about 15 minutes.

The sauce skips the long simmer. Stewed tomatoes, which come already softened and lightly seasoned, get a brief 5-minute low boil with olive oil, basil, garlic salt, and a hit of red pepper flakes. That short cook is just enough to marry the flavors and warm everything through.

Red pepper flakes are the move that lifts it above a plain marinara, adding a gentle, building heat. Add them to taste, more if you like it spicy.

Time the pasta and sauce so they finish together. Toss the drained linguine straight into the warm sauce so every strand gets coated and the noodles soak up that garlicky, peppery tomato flavor while they’re still hot.

Kitchen Tips

• Use stewed tomatoes for a head start, since they’re already softened and seasoned so the sauce comes together fast.
• Adjust the red pepper flakes to your heat preference; start light and add more.
• Save a splash of pasta water to loosen the sauce if it thickens too much when tossed.
• Combine the pasta and sauce while both are hot so the noodles drink up the flavor.

Variations

• Add sauteed mushrooms, spinach, or olives to bulk it up.
• Finish with grated parmesan or a handful of fresh basil.
• Stir in a spoonful of tomato paste for a thicker, richer sauce.