Linguine with tomato sauce is a light, vibrant dish that captures the essence of fresh seasonal ingredients.
Delicate strands of pasta are tossed in a bright tomato sauce made with ripe spring tomatoes, garlic, and fragrant basil. A touch of olive oil and a sprinkle of pecorino complete this simple yet flavorful meal, perfect for a quick and satisfying bite.
As you read the recipe, you will wonder why we have two different types of tomatoes. The answer is simple: The large tomatoes are excellent for creating tomato sauce.
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Cherry tomatoes are rich in flavor, and once they burst, they give out an excellent new layer of flavor. However, their purpose is not to create tomato sauce but to complement it.
This is a very satisfying meal that is super easy to prepare. It will seldom leave you with leftovers, as it is always a crowd-pleaser.
In this Article
- Ingredients needed to make this recipe
- Equipment Needed
- Step by step on how to make these delicious
- What dishes can you enjoy with this linguine with tomato sauce?
- Variations and Substitutions
- Storing and Reheating
- If you enjoy this linguine with tomato recipe, you may want to try my other recipes.
- Linguine with Tomato Sauce
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Olive oil – to cook the onions and prepare your sauce
Garlic clove – gives the oil the fantastic aroma needed to make your sauce. Toss once golden.
Fresh tomatoes – are always welcome in my kitchen, as the aroma is fantastic when cooked. Ensure that they are ripe tomatoes.
Italian flat-leaf parsley – finely chopped, brings a layer of flavor to your tomato sauce.
Cherry tomatoes – biting into the barely cooked cherry tomatoes brings a lot of flavor to your pasta.
Linguine pasta – the star of this dish. Linguine is the perfect companion to fresh tomato sauce.
Small yellow onion – chopped fine gives all your Italian tomato sauces an amazing flavor.
Fresh basil leaves – to be sprinkled over your pasta when all done.
Unsalted butter – is used to add to the linguine pasta so the sauce will stick to it and also adds a touch of flavor. Always use unsalted butter. You want to have control of the seasoning, and salted butter will not only add too much salt to your dish but change its flavor.
Salt and pepper – your seasoning for your sauce
Pecorino cheese – pasta always tastes better with lots of cheese over it.
Equipment Needed
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Step by step on how to make these delicious
With all my recipes, please assemble all the ingredients before starting cooking and baking.
- Start by parboiling the tomatoes and removing the outer skin. Score the tomatoes with a sharp knife by making an ‘X” on the bottom and run the knife around them.
- Place them in the boiling water and boil for about five minutes. Remove from the water, remove the skin, and dice them.
- Add the oil, chopped onion, garlic, and parsley to a large skillet over medium heat, and cook until the onions are translucent and the garlic golden. Toss the garlic. I know it is hard to do, but the garlic has done its duty by releasing all the flavor into the oil.
- Add the chopped tomatoes to the mixture and cook for about 20 minutes, the time to prepare your pasta—season with salt and pepper.
- Meanwhile, cook the linguine pasta according to the manufacturing suggestions to al dente.
- Check your tomato sauce as the pasta is cooking. Add the cherry tomatoes and cook for about 3 minutes until tender.
- Drain the pasta and place it back in the pot. Add the unsalted butter and stir well.
- Place the linguine pasta in. large serving bowl, add the tomatoes and cover generously with the pecorino cheese.
- Sprinkle the finely sliced basil and serve immediately.
As they say in Italy: You wait for the pasta, the pasta does now wait for you
What dishes can you enjoy with this linguine with tomato sauce?
This linguine with tomato sauce can be enjoyed as a whole meal and a light, refreshing salad, such as mozzarella marinated with tomato and arugula or butter lettuce salad.
Breaded orange roughy is another excellent combination we have pretty often.
Variations and Substitutions
- Spaghetti or fettuccine can be substituted for linguine.
- Parmesan cheese can be used instead of pecorino cheese.
Storing and Reheating
Store: once your leftovers are completely cooled off, place them in an airtight container and store in the refrigerator for up to three days.
Reheat: Bring it back to room temperature and then reheat it over medium heat. If the pasta and sauce are too dry, add a couple of tablespoons of water and a tablespoon of olive oil.
If you enjoy this linguine with tomato recipe, you may want to try my other recipes.
Linguine, Bacon, and Mushrooms
Linguine with Tomato Sauce
Ingredients
- 2 tablespoons olive oil
- 1 garlic clove, peeled
- 4 tomatoes, medium size, scored and peeled
- 3 tablespoons flat-leaf parsley, finely chopped
- 1 cup cherry tomatoes
- 1 pound linguine pasta
- fresh basil, finely sliced
- 1 yellow onion, chopped small
- salt and pepper, to taste
- 2 tablepoons unsalted butter
- Pecorino cheese, grated
Instructions
- In a large pot bring water to a boil. Place the tomatoes that have been scored with a knife on the bottom and around them. Boil for 5 minutes or until the skin is peeling off the tomatoes. Remove from heat, peel and dice.
- In a large pot over medium heat, add the oil, the onion, garlic, and the parsley, and cook until the onion is translucent and the garlic golden. Toss the garlic.
- Add the tomatoes to the onion mixture and cook for to 20 minutes. Salt and pepper.
- Add the whole cherry tomatoes and cook for another 3 minutes or until the cherry tomatoes are tender.
- Bring a large pot of salted water to a boil. Add the linguine and cook until al dente. Drain and place the cooked linguine back in the pot, and add 2 table spoons of butter and mix well.
- Place the pasta in a large bowl, add the tomatoes sauce and cover with Pecorino cheese.
- Sprinkle with basil and serve immediately.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Fish, Pasta, Rice & Grains, Dinners
- Cuisine: Italian
- Type: Under 45 minutes
Did you make this?
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