The Chef

Restaurants

Meals

Drinks

Restaurants›Kruse's Paint Creek Tavern›Linguine Marinara Recipe

Linguine Marinara Recipe

Name: Kruse's Paint Creek Taverns Linguine Marinara Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 oz linguine; 1 tbsp salt (for pasta water); 1 cup reserved pasta cooking water; 2 tbsp extra-virgin olive oil; 1 cup yellow onion, finely chopped; 4 cloves garlic, minced; 1 tsp crushed red pepper flakes; 1 tsp dried oregano; 1 tsp dried basil; 28 oz diced canned tomatoes (14 oz can); 2 tbsp tomato paste; 4 cups baby spinach, packed; 8 oz cremini or white mushrooms, sliced; 1 tsp granulated sugar (optional, to balance acidity); 1 tsp salt; 1 tsp freshly ground black pepper; 1 cup fresh basil leaves, torn (optional); 1 cup grated Parmesan cheese (optional)

Inspired by Kruse's Paint Creek Tavern

Time35m

Serves4

Diced tomatoes, spinach & mushrooms

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Frequently paired with

The best thing to pair and share with Linguine Marinara

Selected to pour

2022 Thomas Labille France – Petit Chablis

crisp · bright acidity · herbal

Open pairing →

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Pasta

12 oz Linguine

1 tbsp salt (for pasta water)

1 cup reserved pasta cooking water

Marinara Sauce Base

2 tbsp extra-virgin olive oil

1 cup yellow onion, finely chopped

4 cloves Garlic, minced

1 tsp Crushed red pepper flakes

1 tsp Dried oregano

1 tsp dried basil

Tomatoes & Vegetables

28 oz diced canned tomatoes (14 oz can)

2 tbsp tomato paste

4 cups baby spinach, packed

8 oz cremini or white mushrooms, sliced

Finishing & Seasoning

1 tsp granulated sugar (optional, to balance acidity)

1 tsp Celtic sea salt

1 tsp freshly ground black pepper

1 cup fresh basil leaves, torn (optional)

1 cup grated Parmesan cheese (optional)

Method

Pasta

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 12 oz linguine and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup pasta cooking water, then drain pasta and set aside.

Marinara Sauce Base

Heat 2 tablespoons olive oil in a large skillet or sauté pan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.

Add the minced garlic, 1 teaspoon crushed red pepper flakes, 1 teaspoon dried oregano, and 1 teaspoon dried basil. Cook, stirring, until fragrant, about 30 seconds to 1 minute, taking care not to burn the garlic.

Tomatoes & Vegetables

Stir in the tomato paste and cook 1 minute to caramelize slightly. Add the two 14 oz cans (28 oz total) diced tomatoes with their juices, bring to a gentle simmer, and reduce heat to maintain a low simmer.

Add sliced mushrooms to the simmering sauce. Cook, stirring occasionally, until mushrooms have released their liquid and softened, about 6–8 minutes.

Fold in the packed 4 cups baby spinach in batches, allowing each addition to wilt before adding more. Continue simmering the sauce for 6–8 minutes so flavors meld and sauce thickens slightly.

Finishing & Seasoning

Taste the sauce and add 1 teaspoon granulated sugar if it tastes too acidic. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper (adjust to taste).

Add the drained linguine to the sauce and toss to combine. If sauce is too thick, add reserved pasta cooking water, a splash at a time, to loosen and create a glossy emulsion until the sauce coats the pasta (use up to the reserved 1 cup as needed).

Stir in torn fresh basil leaves (about 1 cup) if using. Remove from heat and taste; adjust seasoning.

Serve hot, topped with grated Parmesan cheese if desired.