Linguine With Tomato Sauce

Lisa Cohen

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Serves 6| Hands-On Time: 10m | Total Time: 1hr 00m

Ingredients

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

Directions

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.

August 2006

See Nutritional Information for this recipe »

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.

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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.