Linguine with Tomato Sauce

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Author: Giangi Townsend

Linguine with spring tomato sauce is a light, vibrant dish that captures the essence of fresh seasonal ingredients.

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

US - Metric

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.