Linguine With Tomato 'fillets'
Published March 9, 1999
- Total Time
- 20 minutes
- Rating
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Ingredients
1 28-ounce can plum tomatoes, or about 2 pounds peeled fresh tomatoes
Salt to taste
1 pound linguine or spaghetti
4 tablespoons extra virgin olive oil
1 tablespoon minced garlic
Red pepper flakes to taste
3 tablespoons minced basil or parsley
Preparation
- Step 1
Cut tomatoes into strips, discarding seeds and juice; place in a strainer to drain while you bring a pot of salted water to the boil for the pasta. Start the sauce in the next step, and start cooking pasta when water boils.
- Step 2
Combine tomatoes, oil, garlic, salt and pepper in a 10-inch skillet, and bring to a boil over medium-high heat. Cook briskly for about 5 minutes (8 minutes for fresh tomatoes), stirring occasionally. The tomatoes should remain in pieces, and there should be no liquid remaining in the pan other than the oil.
- Step 3
Toss the pasta with the sauce and the basil or parsley, and serve immediately.
Private Notes