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Still Life: Linguine with Quick Tuscan Tomato Sauce

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* 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

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