Linguine with Tomato Sauce

Real Simple
Linguine with Tomato SauceRecipe
Photo: Lisa Cohen
Makes 6 servings


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4 pounds tomatoes, stemmed
1/4 cup extra-virgin olive oil
2 cloves garlic, thinly sliced
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1 pound linguine
1 handful fresh basil leaves


Prep: 10 Minutes
Other: 50 Minutes

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 salt, pepper, and tomatoes and their juices. Reduce heat to medium-low and simmer, uncovered, until the tomatoes fall apart and reduce to a sauce, 45 to 50 minutes.

Meanwhile, cook the linguine according to the package directions. Return the drained linguine to pot, add the sauce and basil, and toss. Divide among individual plates.

To Freeze: Ladle the cooled sauce (without the pasta) into resealable plastic bags, filling each halfway. Lay the bags flat on a baking sheet, freeze until solid, then stand the bags upright. Store for up to 3 months.

To Reheat: Thaw the sauce in a microwave on low heat or in the refrigerator overnight. Transfer to a saucepan, cover, and warm over medium-low heat for about 20 minutes. Meanwhile, cook the linguine.

Created date

July 2006

Nutritional Information

Caloriesfromfat 25 %
Fat 12 g
Satfat 2 g
Cholesterol 0 mg
Sodium 1,751 mg
Carbohydrate 71 g
Fiber 4 g
Sugars 9 g
Protein 12 g