Two Tomato Linguine

Two Tomato Linguine Recipe
The short 10-minute simmer time for the tomato sauce helps keep your kitchen cool. The mixture of chopped parsley, garlic, and grated lemon rind sprinkled over the pasta is called a gremolata.

Yield:

Makes 4 to 6 servings

Recipe from

Recipe Time

Prep: 25 Minutes
Cook: 25 Minutes

Ingredients

6 tablespoons finely chopped fresh flat-leaf parsley, divided
4 teaspoons grated lemon rind, divided
1 1/2 teaspoons minced fresh garlic, divided
12 ounces uncooked linguine
1 tablespoon olive oil
2 (14.5-ounce) cans petite diced tomatoes
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1 tablespoon fresh lemon juice
1 yellow tomato, seeded and chopped*
Extra virgin olive oil (optional)

Preparation

Combine 4 tablespoons parsley, 3 teaspoons lemon rind, and 1/2 teaspoon garlic in a small bowl; set aside.

Cook pasta according to package directions in a large Dutch oven; drain. Return pasta to Dutch oven, and set aside.

Sauté remaining 1 teaspoon garlic in hot oil in a large nonstick skillet over medium-high heat 1 minute or until lightly browned. Stir in petite diced tomatoes, pepper, and salt. Bring to a boil; reduce heat to medium, and simmer, stirring occasionally, 10 minutes or until slightly thickened. Stir in remaining 2 tablespoons parsley, remaining 1 teaspoon lemon rind, and lemon juice.

Pour tomato sauce over hot cooked pasta, and toss to combine. Top each serving evenly with chopped yellow tomatoes and parsley mixture. Drizzle each serving evenly with olive oil, if desired.

*3/4 cup yellow grape or cherry tomatoes, halved, or 1 red tomato, seeded and chopped, may be substituted.

Note:

August 2005
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