Linguine with Spring Tomato Sauce
Spring is here and we are very fortunate to have such a vast selection of fresh fruits and vegetables nicely displayed at our groceries stores that it makes it fun to cook. On my last trip to the grocery store, I picked up some wonderfully fragrant tomatoes to make a fresh, and yet, light tomato sauce. While you can warm up the fresh tomatoes during the cooking process, I decided to cook mine slightly longer and add fresh cherry tomatoes at the last minute. We enjoyed the consistency and full flavor. For the fish, we placed a bed of grapefruits on the cookie sheet, a small change from the usual lemons because I have a huge tree in the backyard. The combination of the flavors between the pasta and the fish married well. Bon Appetit!
Spring is here and we are very fortunate to have such a vast selection of fresh fruits and vegetables nicely displayed at our groceries stores that it makes it fun to cook. On my last trip to the grocery store, I picked up some wonderfully fragrant tomatoes to make a fresh, and yet, light tomato sauce. While you can warm up the fresh tomatoes during the cooking process, I decided to cook mine slightly longer and add fresh cherry tomatoes at the last minute. We enjoyed the consistency and full flavor. For the fish, we placed a bed of grapefruits on the cookie sheet, a small change from the usual lemons because I have a huge tree in the backyard. The combination of the flavors between the pasta and the fish married well. Bon Appetit!
- salt and pepper
- 2 tablespoons olive oil
- 1 garlic clove peeled
- 4 medium tomatoes skin scored on the bottom and around the
- 1/4 nion,peeled and thinly sliced
- 3 tablespoons finely chopped italian flat leaves parsley
- 1 cup of cherry tomatoes left whole
- 1 pound of linguine pasta from de cecco
- pecorino cheese
- finley sliced basil leaves
- Carbohydrate 0.528636774193548 g
- Cholesterol 0 mg
- Fat 1.7052145168527 g
- Fiber 0.11350160774877 g
- Protein 0.0937829032258065 g
- Saturated Fat 0.234934306551537 g
- Serving Size 1 1 Recipe (121g)
- Sodium 18.7675867775683 mg
- Sugar 0.415135166444779 g
- Trans Fat 0.056139677438952 g
- Calories 17 calories
Step-by-step
- In a large pot bring water to a boil. Place the tomatoes that have been scored with a knife on the bottom and around them. Boil for 5 minutes or until the skin is peeling off the tomatoes. Remove from heat, peel and dice.
- In a large pot over medium heat, add the oil, the onion and the parsley and cook until the onion is translucent.
- Add the tomatoes to the onion mixture and cook for 20 minutes. Salt and pepper.
- Add the whole cherry tomatoes and cook for another 3 minutes or until the cherry tomatoes are tender.
- Bring a large pot of salted water to a boil. Add the linguine and cook until al dente. Drain and place the cooked linguine back in the pot, and add 2 tablespoons of butter and mix well.
- Place the pasta in a large bowl, add the tomatoes sauce and cover with Pecorino cheese.
- Sprinkle with basil and serve immediately.
Linguine with Spring Tomato Sauce: A Simple Delight
Spring has sprung, and with it comes a bounty of fresh produce! My trips to the grocery store lately have been a joy, overflowing with vibrant colors and the promise of delicious meals. This recipe, for linguine with a spring tomato sauce, is a perfect example of how simple ingredients can create a truly memorable dish.
The heart of this recipe lies in the fresh tomatoes. I opted for a slightly longer cooking time for the larger tomatoes, allowing their flavors to deepen and meld beautifully. Adding the cherry tomatoes at the last minute retains their sweetness and texture, creating a wonderful contrast in the sauce. The result is a vibrant, flavorful sauce that perfectly complements the delicate linguine.
I often experiment with different flavor combinations, and this time I decided to incorporate a touch of grapefruit with my fish (a nice change from my usual lemons, thanks to my backyard grapefruit tree!). The slightly tart citrus notes surprisingly paired beautifully with the richness of the pasta dish. It’s amazing how a little experimentation can lead to unexpected culinary successes!
This recipe is incredibly versatile. Feel free to adjust the herbs and spices to your liking. A pinch of red pepper flakes adds a delightful kick, while a sprinkle of fresh oregano provides a more earthy aroma. The possibilities are endless!
Making this dish is a wonderful way to connect with the season’s freshest ingredients. The simplicity of the recipe allows you to focus on the quality of the produce and the joy of cooking. It's a meal that's perfect for a weeknight dinner, yet elegant enough for a casual gathering with friends. I encourage you to embrace the freshness of spring and create this delightful linguine dish for yourself – you won't be disappointed!
Beyond the taste, creating this dish has become a ritual for me. The act of carefully selecting ripe tomatoes, the satisfying sound of the linguine cooking, the simple pleasure of assembling the final dish – these are all parts of the experience that I cherish. It's more than just cooking; it's a connection to the season, to the bounty of nature, and to the simple joys of life.
So, take some time this spring to savor the season’s flavors. Make this linguine dish, and allow the vibrant tastes and aromas to transport you to a place of simple contentment. Bon appétit!
Ingredients:
For the Tomato Sauce:
- 2 tablespoons olive oil
- 1 garlic clove, peeled and minced
- 4 medium tomatoes, scored on the bottom and around the sides
- 1/4 onion, peeled and thinly sliced
- 3 tablespoons finely chopped Italian flat-leaf parsley
- 1 cup cherry tomatoes, left whole
- Salt and pepper to taste
For the Pasta:
- 1 pound linguine pasta (De Cecco preferred)
- 2 tablespoons butter
- Pecorino cheese, grated
- Finely sliced basil leaves for garnish
