Linguine with fresh tomato sauce

10 Jun

Look at me! Branching out from baking.

I do make regular food every week, not just sweet goods. I just really love to bake too. I should write about the non-dessert things I make more, but really, it’s so boring compared to the awesomeness of baked goods.

Today though…it’s too yummy to not share.

I used Mark Bittman’s recipe from his fabulous “How To Cook Everything” book. This book has taught me so much about cooking. I love it. Using it, you feel like a real chef. Which believe me I’m not.

First, get some onions going in some heated olive oil on the stove.

Add in some chopped by tomatoes (can used canned too which is great in the winter when the tomatoes at the grocery store are flavorless) and some salt and pepper. Let it sit for about 10 minutes, stirring occasionally, until the tomatoes break down and thicken.

Meanwhile, cook some pasta. I used whole wheat linguine. Because.

When the pasta’s done, toss it with the fresh tomato sauce. Add fresh chopped parsley and/or basil. I added some chopped cooked chicken in to get some protein in it too.

It is so simple, but the flavors are amazing. The onions become slightly sweet from sitting in the pan. The tomatoes get an almost roasted flavor.

Try it, you’ll love it.

Pasta with fresh tomato sauce from “How To Cook Everything”.

3 tablespoons olive oil
1 medium onion, chopped
1.5-2 pounds canned tomatoes, drained and chopped (or a bunch of fresh tomatoes)
Fresh ground black pepper
1 pound dry pasta
Freshly grated Parmesan or other cheese (optional)
Chopped fresh parsley or basil (optional)

Bring a large pot of water to a boil and add salt. Put the olive oil in a skillet and heat it over medium-high heat. When the oil is hot, add the onions and cook, stirring occasionally, until soft, 2-3 minutes. Add the tomatoes and sprinkle with salt and pepper.

Cook, stirring occasionally, until the tomatoes break down and the mixture comes together and thickens, about 10-15 minutes.

Cook the pasta in the boiling water. When it is done, drain it, reserving one cup of the pasta water. Toss the pasta with the sauce, adding a little of the pasta water if it seems dry. Add parsley and basil, if using, and sprinkle with cheese.

3 Responses to “Linguine with fresh tomato sauce”

  1. thegentlehome June 10, 2012 at 11:06 pm #

    Ok, that looks so good! I have to try it! I’m really trying to love parsley too, did you know it is an excellent source of calcium?


  1. Weekly roundup « The Reinvented Lass - June 11, 2012

    […] out from baking. Made an awesome pasta dish. […]

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