Recipe by Real Simple August 2006

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Credit: Lisa Cohen

Recipe Summary test

prep:
10 mins
additional:
50 mins
total:
60 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

calories from fat 25%; fat 12g; saturated fat 2g; sodium 1751mg; carbohydrates 71g; fiber 4g; sugars 9g; protein 12g.
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