Low-Fat Basil Garlic Linguine
8 ounces whole grain linguine (or gluten-free) [u]Sublime Sauce[/u]:
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 (15-ounce) can crushed tomatoes, lightly drained
4 to 5 medium cloves garlic, pressed or minced
2 teaspoons dried oregano
1/4 cup (packed) fresh basil, cut into thin ribbons
1 teaspoon sea salt
freshly ground pepper, to taste (I use about ½ teaspoon)
1. Begin cooking the linguine according to the directions on the package.
2. While the noodles are cooking, you can place the Sublime Sauce ingredients for the sauce in a large bowl. You can. . . and you will.
3. When the linguine is al dente, drain and toss with the sauce. Serve immediately. All right!