Yield: 6 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Olive oil |
| 4 \N | Garlic cloves, crushed |
| ¼ cup | Hungarian sweet paprika |
| ½ cup | Dry white wine, or white vinegar |
| 4 mediums | Tomatoes, peeled and seeded or |
| ¾ cup | Well drained Italian plum |
| \N \N | Tomatoes |
| ½ teaspoon | Salt |
| 1 pounds | Linguini |
Heat ½ cup oil in heavy 10 inch skillet over low heat. Add garlic and cook until golden brown, about 10 minutes. Discard garlic using slotted spoon. Add paprika to skillet and stir 5 minutes. Add wine.
Increase heat and boil until reduced by half. Finely chop tomatoes in processor or blender. Add to skillet. Stir in salt. Simmer until sauce thickens, about 10 minutes.
Cook linguini.
Top with cheese if desired. From Bon Appetit October 1984.