Guest guest Posted December 27, 2000 Report Share Posted December 27, 2000 * Exported from MasterCook * Linguine with Quick Tuscan Tomato Sauce Recipe By :Molly Katzen Serving Size : 4 Preparation Time :0:20 Categories : Pasta Sauces & Gravies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 medium ripe tomatoes 2 tablespoons olive oil 1 cup finely minced red onion 1/2 teaspoon salt 1/2 cup finely minced fresh parsley -- packed 1 cup finely minced fresh basil leaves -- packed freshly ground black pepper 1 pound linguine or spaghetti extra olive oil for the pasta Half fill a large saucepan with water and heat to boiling. core the tomatoes, then drop them in the boiling water for about 10 seconds each. Remove from the saucepan, and peel the tomatoes under cold running water. Quarter the tomatoes and squeeze out the seeds. Then finely chop the remaining tomato pulp , place it in a medium-sized bowl, and set aside. Heat 1 tablespoon of the olive oil in a small skillet. Add the minced onion and saute over medium heat, stirring, for about 2 minutes. Add this to the chopped tomato, scraping in every last drop of oil from the skillet. Stir in the remaining tablespoon of olive oil, plus salt, parsley, and basil. Grind in a generous amount of fresh black pepper. Taste to adjust seasonings, cover and set aside. Cook the pasta in plenty of boiling water until al dente. Drain and transfer to a large bowl. Drizzle with a little extra olive oil, then add sauce (either room temperature or heated slightly). Toss gently and serve immediately, preferable on heated plates. Description: " This is a very simple uncooked tomato sauce, best made with fresh ripe tomatoes at the peak of their season. " Cuisine: " Indian " Copyright: " 1994 " Start to Finish Time: " 0:20 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 534 Calories; 9g Fat (15.5% calories from fat); 17g Protein; 96g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 294mg Sodium. Exchanges: 5 1/2 Grain(Starch); 2 Vegetable; 1 1/2 Fat. NOTES : If fresh ripe tomatoes are not available, consider using high-quality imported canned Italian tomatoes instead. Unripe or hothouse tomatoes will not work in this recipe. The suggested amount of pasta is flexible, as different people prefer different proportions of pasta to sauce. Experiment to find out how you and your friends and family like it. The sauce can be made a day or two in advance; just leave out the basil and parsley until shortly before serving. Refrigerated sauce should be permitted to come at least to room temperature before it is combined with hot pasta. If you warm the sauce just slightly (without cooking it!), it will help the pasta hold its heat longer. If you are making the sauce just before serving, put up the pasta water to boil before you begin the sauce. Nutr. Assoc. : 0 0 20133 0 20066 20129 0 26045 0 Quote Link to comment Share on other sites More sharing options...
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