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Linguine with Tomato Sauce

Photo: Lisa Cohen
Prep time 10 mins
Other time 50 mins
Yield Makes 6 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  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. 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.