Double Tomato Sauce With Linguine
Published August 29, 1995
- Total Time
- 30 minutes
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Ingredients
½ cup sun-dried tomatoes, packed dry
4 ounces ripe tomato
1 large clove garlic
A few sprigs fresh basil to yield ½ cup, lightly packed
1 ounce Parmigiano Reggiano ( ⅓ cup, coarsely grated)
¼ cup nonfat plain yogurt
¾ cup reduced-fat ricotta cheese
1 tablespoon balsamic vinegar
Freshly ground black pepper
8 ounces eggless linguine, plain, or flavored with black pepper
Nutritional analysis per serving (2 servings)
95 grams carbs; 56 milligrams cholesterol; 555 calories; 4 grams monosaturated fat; 2 grams polyunsaturated fat; 10 grams saturated fat; 17 grams fat; 31 grams fiber; 336 milligrams sodium; 28 grams protein; 11 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
Combine sun-dried tomatoes with enough water to cover; bring to a boil. Reduce to simmer and cook 10 minutes, until tomatoes are tender.
- Step 2
Put water for pasta in a large covered pot and bring to a boil.
- Step 3
Wash, trim and halve the tomato. Squeeze to remove some of the seeds and juice.
- Step 4
Mince the garlic.
- Step 5
Wash, dry and slice basil into strips.
- Step 6
Grate cheese.
- Step 7
Drain sun-dried tomatoes and place in food processor with 2 tablespoons of the cooking liquid; process to a coarse puree.
- Step 8
Add the fresh tomato and continue processing to make smoother; then add the yogurt and ricotta and blend until smooth. Stir in the vinegar and black pepper to taste.
- Step 9
Cook the linguine according to package directions.
- Step 10
Add the basil and cheese to the sauce and process to blend.
- Step 11
Drain linguine and serve immediately topped with tomato sauce.
Private Notes