Red Wine Marinara Linguine
- yield: 5-6 servings
- prep time: 10 min
- wait time:
- cook time: 20 min
- total time: 30 min
The creamy and salty feta, fresh and peppery basil, roasted tomato marinara, and the sautéed red pepper and mushrooms soaked in red wine make this a great choice for supper any night.
Ingredients:
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2 tbsp olive oil
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1/2 red onion, thinly sliced
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100 g baby king oyster mushrooms, sliced*
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1/2 red bell pepper, cut in strips
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1-2 cloves garlic, minced or crushed
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3/4 cup red wine
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3 cups <a class="show-a" href="one-pot-roasted-marinara-sauce">roasted marinara sauce</a>
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1/4 cup fresh basil leaves (whole or chopped)
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1/4 cup feta cheese, crumbled
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1 tsp balsamic vinegar
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350 g fresh linguine noodles**
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salt and pepper to taste
Directions:
1. Heat the olive oil in a sauté pan over medium heat. It's heated when it starts to bubble and sizzle.2. Add the red onion slices to the pan and cook for 2 minutes, stirring occasionally.
3. Add the mushroom slices and cook for 1-2 minutes before adding the red bell pepper strips. Add salt and pepper, stir and cook for an additional 2 minutes. With 30 seconds left on the sautéed vegetables, add the garlic.
4. Stir in the wine and bring to a simmer for 5 minutes. Turn down the heat if it starts to boil.
5. Stir in the roasted marinara sauce, crank the heat until the sauce starts to simmer before turning it back down to medium-low and reducing for 10 minutes. Stir the sauce occasionally.
6. With 5 minutes left on the sauce, stir in a handful of fresh basil leaves.
7. Stir in the balsamic vinegar and toss in the cooked linguine noodles. Garnish with feta cheese and fresh basil. Serve and enjoy!
Notes:
* Feel free to double the amount of mushrooms if you are a fan.** If using fresh noodles, only cook in salted, boiling water for 2 minutes max before draining and chilling in an ice or cold water bath to prevent the noodles from continuing to cook.