I cannot wait to make this with cherry – not grape – tomatoes from someone’s garden. Soon.
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 Information
Nutritional analysis per serving (4 servings)
492 calories; 7 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 89 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 15 grams protein; 15 milligrams cholesterol; 13 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
about 4 servings
Preparation
- Bring a large pot of water to a boil and salt it.
- 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.
- 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.
- 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.
20 minutes
Dining and Cooking