Barbara Bretton

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Linguini in Scallion Arrabiata

Serves 4

1 lb linguini
1 T salt
**2 C basic tomato sauce (your own favorite spaghetti sauce will do; otherwise see my recipe for
basic tomato sauce.)
2 T crushed red pepper flakes
1 bunch of thinly sliced scallions

Cook linguini in boiling water while you proceed with the following: In a 12-14 inch saute pan heat the tomato sauce and red pepper flakes to a simmer. Drain pasta. Place drained pasta in the saute pan with the sauce. Mix gently. Add chopped scallions and heat through then saute for 30 seconds.

Saute onion and garlic in olive oil over medium heat until translucent but not browned. (Maybe 10 minutes?) Add thyme and carrot and cook 5 minutes more. Add tomatoes. Bring to a boil, lower heat to just barely bubbling, stir occasionally and cook for 30 minutes.

Season with salt to taste. May be frozen up to 6 months.


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