Linguine with Spring Tomato Sauce - Giangi's Kitchen

Blog: Fish Main Course Pasta, Rice, Grains

Giangi Kitchen Giangi

Linguine with Spring Tomato Sauce

Published on April 14, 2016 | Fish

Linguine with spring tomato sauce.

Spring is here and we are very fortunate to have such a vast selection of fresh fruits and vegetables nicely displayed at our groceries stores that it makes it fun to cook. On my last trip to the grocery store, and that is a daily occurrence, I picked up some wonderfully fragrant tomatoes to make a fresh, and yet, light tomato sauce.

While you can warm up the fresh tomatoes during the cooking process, I decided to cook mine slightly longer and add fresh cherry tomatoes at the last-minute. We enjoyed the consistency and full flavor.

For the fish, we placed a bed of grapefruits on the cookie sheet, small change from the usual lemons  because I have a huge tree in the backyard.

The combination of the flavors between the pasta and the fish, married well.

Bon Appetit!!


Tonight’s April 14, 2016 dinner:

Linguine with Spring Tomato Sauce with Cod with Shallot and Parsley.

spring tomato sauce 2 copy


2 tablespoons olive oil
1 garlic clove peeled
4 medium tomatoes, skin scored on the bottom and around the middle part
¼ onion, peeled and thinly sliced
3 tablespoons finely chopped Italian flat leaves parsley
1 cup of cherry tomatoes, left whole
Salt and pepper
1 pound of Linguine pasta from De Cecco
Pecorino cheese
Finely sliced basil leaves

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 and the parsley and cook until the onion is translucent.

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.

spring tomato sauce copy



1 shallot, peeled and finely chopped
¼ cup of finely chopped flat leaf parsley
1 tablespoon olive oil
1 rind of a grapefruit
Juice of 1 lemon
Juice of 1 grapefruit
Salt and pepper
1 grapefruit cut in very thin slices
1 cup cherry tomatoes halved
4 cod fillets

Preheat the oven at 375°. Cover the bottom of a cookie sheet with aluminum foil. Place the sliced grapefruits slices over the aluminum foil  and sprinkle with salt and pepper. Place the cod fillets over it. Make sure they do not overlap.

Over medium heat place a small skillet with olive oil. Once warm add the shallots and sauté until translucent. Add the parsley, grapefruit rind and juices from lemon and grapefruits. Sautee for 5 minutes and remove from the heat. Spread mixture over fish and place the cherry tomatoes over the whole dish.

Place in the oven for 15 to 20 minutes or until done.

Serve hot.

Cod with Shallot and Parsley copy

And here is the whole dish. Not the best light unfortunately.  Enjoy!

Dinner 04-12-16

Email This Post

Enjoy Healthy, Easy And Fun Recipes That Can Be Prepared In 45 Minutes Or Less!

Sign Up Now!

Don't Miss A Single Recipe!

Join Our Newsletter and get new FREE recipes delivered right to your inbox!

By submitting this form, you are consenting to receive marketing emails from: Giangi's Kitchen, 10645 N Tatum Blvd, Phoenix, AZ, 85028. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact

Savings Center

Shop cooking tools, supplies and equipment used by Giangi to prepare your meals!

%d bloggers like this: