Print Recipe

Linguine with Spring Tomato Sauce

Course Main Course, Pasta
Cuisine Italian
Keyword pasta, tomato sauce
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories 513 kcal


  • 2 tbsps olive oil 2 tablespoons olive oil
  • 1 garlic 1 peeled garlic clove
  • 4 tomatoes 4 medium, scored and peeled tomatoes
  • 3 tbsps flat-leaf parsley 3 tablespoons finely chopped fresh flat-leaf parsley
  • 1 cup cherry tomatoes 1 cup cherry tomatoes
  • 1 lbs pasta 1 pound Linguine pasta
  • basil finely sliced basil
US - Metric


  1. 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.

  2. In a large pot over medium heat, add the oil, the onion and the parsley and cook until the onion is translucent.

  3. Add the tomatoes to the onion mixture and cook for to 20 minutes. Salt and pepper.

  4. Add the whole cherry tomatoes and cook for another 3 minutes or until the cherry tomatoes are tender.

  5. 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.

  6. Place the pasta in a large bowl, add the tomatoes sauce and cover with Pecorino cheese.

  7. Sprinkle with basil and serve immediately.

Nutrition Facts
Linguine with Spring Tomato Sauce
Amount Per Serving
Calories 513 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Sodium 19mg 1%
Potassium 642mg 18%
Total Carbohydrates 91g 30%
Dietary Fiber 5g 20%
Sugars 7g
Protein 16g 32%
Vitamin A 29.2%
Vitamin C 35.8%
Calcium 4.4%
Iron 12.5%
* Percent Daily Values are based on a 2000 calorie diet.