Linguine with Fresh Tomato Sauce and Parmesan
Updated July 12, 2023
- Total Time
- 20 minutes
- Rating
- Comments
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Ingredients
2 tablespoons butter
3 or 4 medium-to-large tomatoes, about 1 pound total, cored and roughly chopped
1 pound linguine
Salt and freshly ground black pepper to taste
Lots of freshly grated Parmesan cheese
Nutritional analysis per serving (4 servings)
90 grams carbs; 20 milligrams cholesterol; 521 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 9 grams fat; 5 grams fiber; 549 milligrams sodium; 18 grams protein; 6 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
Bring a large pot of water to a boil and salt it.
- Step 2
Melt the butter in a medium to large skillet over medium heat. When the foam subsides, add the tomatoes. Meanwhile, cook the pasta until it is tender but firm.
- Step 3
Season the sauce with salt and pepper and cook, stirring occasionally, until the tomatoes break up, about 10 minutes; as the sauce dries add, add some pasta cooking water, a tablespoon or so at a time, to keep it moist.
- Step 4
Finish cooking the pasta in the sauce, adding a little more pasta cooking water if necessary. (An Italian grandmother I know recommended this method to me 10 years ago, but I'm slow to catch on). Serve with Parmesan.
Private Notes
Comments
This is classic Bittman: simple, quick and good. I’ll put it in my rotation whenever fresh tomatoes are in season.
This is classic Bittman: simple, quick and good. I’ll put it in my rotation, whenever I find tasty tomatoes.