Spinach Linguine With Tomato Sauce
Published August 6, 1985
- Total Time
- 20 minutes
- Rating
- Comments
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Ingredients
½ pound fresh or dried green linguine
Salt to taste if desired
1 pound red, ripe tomatoes
2 tablespoons olive oil
1 teaspoon finely minced garlic
½ teaspoon dried hot red pepper flakes
1 tablespoon butter
2 tablespoons chopped fresh basil, or 1 tablespoon dried basil
Nutritional analysis per serving (4 servings)
47 grams carbs; 8 milligrams cholesterol; 318 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 11 grams fat; 3 grams fiber; 424 milligrams sodium; 8 grams protein; 5 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 to the boil 2 quarts water, or enough to cover the pasta generously when it is added. Add salt.
- Step 2
Remove and discard the cores from the tomatoes. Peel tomatoes. Cut tomatoes into ½-inch cubes. There should be about 2 ½ cups.
- Step 3
Heat the oil in a saucepan and add garlic and pepper flakes. Cook briefly without browning and add the tomatoes. Stir and cook about 1 minute.
- Step 4
Meanwhile, add linguine to the boiling water. If fresh linguine is used, cook 1 to 1 ½ minutes. If dried pasta is used, cook 8 to 10 minutes or to the desired degree of doneness.
- Step 5
Drain pasta and return it to the hot kettle. Stir in butter and toss. Pour sauce over all and sprinkle with basil. Serve.
Private Notes
Comments
where's the spinach?
It’s in the spinach (green) linguini.