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
- Nutritional Information
Nutritional analysis per serving (4 servings)
575 calories; 15 grams fat; 2 grams saturated fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 92 grams carbohydrates; 7 grams dietary fiber; 8 grams sugars; 16 grams protein; 235 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings
Preparation
- 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.
- 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.
- Toss the pasta with the sauce and the basil or parsley, and serve immediately.
Dining and Cooking