Double Tomato Sauce With Linguine

Name: Double Tomato Sauce With Linguine
Total time: 30 min
Yield: 2 servings
Cuisine: italian
Ingredients: 1/2 cup sun-dried tomatoes, packed dry; 4 ounces ripe tomato; 1 large clove garlic; A few sprigs fresh basil to yield 1/2 cup, lightly packed; 1 ounce Parmigiano Reggiano ( 1/3 cup, coarsely grated); 1/4 cup nonfat plain yogurt; 3/4 cup reduced-fat ricotta cheese; 1 tablespoon balsamic vinegar; Freshly ground black pepper; 8 ounces eggless linguine, plain, or flavored with black pepper

By Marian Burros

Total Time: 30 minutes
Rating: (0)
Comments: Read comments

Featured in: PLAIN AND SIMPLE; Variations on a Tomato

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Ingredients

Yield:2 servings

½cup sun-dried tomatoes, packed dry
4ounces ripe tomato
1large clove garlic
A few sprigs fresh basil to yield ½ cup, lightly packed
1ounce Parmigiano Reggiano ( ⅓ cup, coarsely grated)
¼cup nonfat plain yogurt
¾cup reduced-fat ricotta cheese
1tablespoon balsamic vinegar
Freshly ground black pepper
8ounces eggless linguine, plain, or flavored with black pepper

Ingredient Substitution Guide

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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.