Linguine with Tomato Sauce |
|
 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
|
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 |
Directions:
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.
|
|