- 1 pound whole-wheat linguine
- 2 teaspoons extra-virgin olive oil
- 2 cloves garlic, finely chopped
- 2 vine-ripened tomatoes, cored and chopped
- 1 teaspoon lemon juice
- 2 cups marinara sauce
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- Salt and freshly ground pepper to taste
- Cook linguine in a large pot of boiling salted water until just tender, 8 to 10 minutes or according to package directions.
- Meanwhile, heat oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, until softened, about 1 minute. Add tomatoes and lemon juice and cook for 1 minute more. Add marinara sauce, bring to a simmer and cook for 5 minutes.
- Remove from heat; stir in parsley and mint. Season with salt and pepper. Drain the pasta and serve topped with sauce.