Linguini Puttanesca 1 35oz. Linguini Pasta 1. Pan over medium high heat. Add garlic, cook until lightly browned and soft.
Crust tomatoes and add with juices.
Bring to a boil stirring often, then reduce heat to a simmer and cook for 20 minutes. While the sauce is cooking, bring a large pot of water to a boil. Add 1 Tbls. of salt and the linguini. Cook, uncovered, over high heat until Al dente. Drain pasta, put back in pot.