Linguine With Tomato 'fillets'

Name: Linguine With Tomato 'fillets'
Total time: 20 min
Yield: 4 to 6 servings
Cuisine: italian
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

By Mark Bittman

Total Time: 20 minutes
Rating: 4(5)
Comments: Read comments

Featured in: THE MINIMALIST; Pasta From the Pantry

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 to 6 servings

128-ounce can plum tomatoes, or about 2 pounds peeled fresh tomatoes
Salt to taste
1pound linguine or spaghetti
4tablespoons extra virgin olive oil
1tablespoon minced garlic
Red pepper flakes to taste
3tablespoons minced basil or parsley

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

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.