20-Minute Red Wine and Rosemary Pasta

20-Minute Red Wine and Rosemary Pasta

Ingredients

• 1 lb Linguine

• 1/2 cup red wine (choose a full-bodied variety)

• 4 cloves garlic, minced

• 1 (28oz.) can whole tomatoes, drained, juice reserved, tomatoes chopped fine

• 2-1/2 teaspoons fresh rosemary, minced

• Sea salt

• Freshly ground black pepper

• Grated Parmesan cheese (optional, for garnish)

• Fresh basil leaves (optional, for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Add the linguine pasta and cook according to the package instructions until al dente. Drain the pasta and set it aside.

2. Heat the olive oil in a large skillet over medium heat. Add garlic and rosemary and sauté until they release their fragrance, about 30 seconds.

3. Add wine and simmer until reduced to a glaze, about 2 minutes.

4. Pour the chopped tomatoes along with the reserved into the skillet, increase the heat to medium-high and bring the mixture to a gentle simmer.

5. Season with salt and pepper.

6. Once the sauce has thickened and developed a rich consistency, add the cooked linguine to the skillet and toss it gently to coat the pasta evenly with the sauce.

7. Transfer the linguine and sauce to serving plates or a large platter. If desired, sprinkle some grated Parmesan cheese on top for an extra savory touch. Garnish with fresh basil leaves to add a pop of color and a hint of freshness.

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