Advertisement
Linguine with Tomato Sauce
- Makes
6
First-Course Servings - Difficulty
Medium
Published 2007
If tomatoes are out of season, substitute canned: 1 medium tomato yields about
Ingredients
- Dough for Fresh Egg Pasta or
12 ounces
Method
Make the pasta dough as directed, and then roll out and cut into linguine.
To make the tomato sauce, heat the olive oil in a large saucepan. Add the onion and garlic and sauté until soft. Add the tomatoes and simmer, stirring occasionally, until they have cooked down into a smooth sauce with a few small chunks, about 30 minutes. Season to taste with sa
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe