Linguine with Tomato Sauce

Recipe from Real Simple

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Recipe Time

Prep Time:
Other: 50 Minutes

Nutritional Information

Amount per serving
  • Calories from fat: 25%
  • Fat: 12g
  • Saturated fat: 2g
  • Cholesterol: 0mg
  • Sodium: 1,751mg
  • Carbohydrate: 71g
  • Fiber: 4g
  • Sugars: 9g
  • Protein: 12g

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

Preparation

  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.
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