Description
A bowl of perfectly cooked linguine in a bright, fragrant sauce made with ripe tomatoes and fresh basil, inspired by the Amalfi Coast.
Ingredients
Scale
- 250 g (8.8 oz) dry linguine
- 500 g (1 lb) ripe tomatoes, chopped
- 3 cloves garlic, minced
- 60 ml (4 tbsp) extra-virgin olive oil
- A handful of fresh basil, torn
- 50 g (1/2 cup) Parmesan cheese, grated
- Salt and pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, usually about 8–10 minutes. Reserve 120 ml (1/2 cup) of pasta water before draining.
- Add olive oil to a skillet over medium heat. Once hot, add the minced garlic. Sauté for about 2 minutes until fragrant, being careful not to brown the garlic.
- Stir in the chopped tomatoes. Cook for approximately 5–7 minutes, stirring occasionally, until the tomatoes break down and form a sauce.
- Add the drained linguine to the skillet. Toss gently to combine, adding reserved pasta water 30 ml (2 tbsp) at a time until the sauce reaches your desired consistency.
- Sprinkle torn basil leaves over the pasta. Toss for about 1 minute until the basil is fragrant and integrated into the dish.
- Serve with freshly grated Parmesan cheese on top. Enjoy immediately.
Notes
Ensure the pasta water is well-salted to enhance flavor. You can prepare the tomato sauce in advance and reheat before adding the linguine.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 5mg