Linguine with Fresh Tomato Sauce and Parmesan
Updated July 12, 2023
- Total Time
- 20 minutes
- Rating
- Comments
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Ingredients
2 tablespoons butter
3 or 4 medium-to-large tomatoes, about 1 pound total, cored and roughly chopped
1 pound linguine
Salt and freshly ground black pepper to taste
Lots of freshly grated Parmesan cheese
Nutritional analysis per serving (4 servings)
90 grams carbs; 20 milligrams cholesterol; 521 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 9 grams fat; 5 grams fiber; 549 milligrams sodium; 18 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of water to a boil and salt it.
- Step 2
Melt the butter in a medium to large skillet over medium heat. When the foam subsides, add the tomatoes. Meanwhile, cook the pasta until it is tender but firm.
- Step 3
Season the sauce with salt and pepper and cook, stirring occasionally, until the tomatoes break up, about 10 minutes; as the sauce dries add, add some pasta cooking water, a tablespoon or so at a time, to keep it moist.
- Step 4
Finish cooking the pasta in the sauce, adding a little more pasta cooking water if necessary. (An Italian grandmother I know recommended this method to me 10 years ago, but I'm slow to catch on). Serve with Parmesan.
Private Notes
Comments
What to do about the tomato skins? Not so pleasant to eat
This is classic Bittman: simple, quick and good. I’ll put it in my rotation whenever fresh tomatoes are in season.
This is classic Bittman: simple, quick and good. I’ll put it in my rotation, whenever I find tasty tomatoes.