Linguine With Tomato Sauce

0608spaghetti
Photo by Lisa Cohen
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  • Serves 6
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    Nutritional Information

    Per Serving

    • Calories 433 calories
    • Calories 25 calories from fat
    • Fat 12 g
    • Sat Fat 2 g
    • Cholesterol 0 mg
    • Sodium 1,751 mg
    • Protein 12 g
    • Carbohydrate 71 g
    • Sugar 9 g
    • Fiber 4 g

Coarsely chop the tomatoes, reserving the juices. Heat the oil in a large saucepan over medium heat. Add the garlic and cook until fragrant, about 30 seconds.Add the tomatoes and their juices, 1 ½ teaspoons salt, and ¼ teaspoon pepper. Simmer, stirring occasionally, until the tomatoes break down and the sauce thickens, 45 to 50 minutes.When the sauce has 20 minutes left to cook, cook the pasta according to the package directions. Drain the pasta and return it to the pot. Add the sauce and basil and toss to combine. 

Ingredients

  1. Check 4 pounds tomatoes
  2. Check 1/4 cup olive oil
  3. Check 2 cloves garlic, thinly sliced
  4. Check Kosher salt and black pepper
  5. Check 1 pound linguine
  6. Check 1 cup fresh basil

Directions

  1. Coarsely chop the tomatoes, reserving the juices. Heat the oil in a large saucepan over medium heat. Add the garlic and cook until fragrant, about 30 seconds.
  2. Add the tomatoes and their juices, 1 ½ teaspoons salt, and ¼ teaspoon pepper. Simmer, stirring occasionally, until the tomatoes break down and the sauce thickens, 45 to 50 minutes.
  3. When the sauce has 20 minutes left to cook, cook the pasta according to the package directions. Drain the pasta and return it to the pot. Add the sauce and basil and toss to combine.