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Linguine With Tomato Sauce

Linguine With Tomato Sauce
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Serves 6| Hands-On Time: | Total Time:



  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. 
August, 2006

Nutritional Information

  • Per Serving
  • Calories 433Calories From Fat 25%
  • Fat 12g
  • Sat Fat 2g
  • Cholesterol 0mg
  • Sodium 1,751mg
  • Protein 12g
  • Carbohydrate 71g
  • Fiber 4g
  • Sugar 9g
What does this mean? See Nutrition 101 .

Quick Tip

To make the most of ripe tomatoes in summer, cook a double batch of this sauce and freeze half. Ladle the cooled sauce into resealable plastic bags, filling halfway. Freeze for up to 3 months.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.