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.
Tonight’s April 14, 2016 dinner:
Linguine with Spring Tomato Sauce with Cod with Shallot and Parsley.
Linguine with Spring Tomato Sauce
- 35 mins total
- 10 mins prep
- 25 mins cook
- serves 4
2 tablespoons olive oil
1 peeled garlic clove
4 medium, scored and peeled tomatoes
3 tablespoons finely chopped fresh flat-leaf parsley
1 cup cherry tomatoes
1 pound Linguine pasta
finely sliced basil
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.
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