Ingredients
- ½ pound fresh or dried green linguine
- Salt to taste if desired
- 1 pound red, ripe tomatoes
- 2 tablespoons olive oil
- 1 teaspoon finely minced garlic
- ½ teaspoon dried hot red pepper flakes
- 1 tablespoon butter
- 2 tablespoons chopped fresh basil, or 1 tablespoon dried basil
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Nutritional Information
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Nutritional analysis per serving (4 servings)
317 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 47 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 8 grams protein; 7 milligrams cholesterol; 9 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
4 servings
Preparation
- Bring to the boil 2 quarts water, or enough to cover the pasta generously when it is added. Add salt.
- Remove and discard the cores from the tomatoes. Peel tomatoes. Cut tomatoes into 1/2-inch cubes. There should be about 2 1/2 cups.
- Heat the oil in a saucepan and add garlic and pepper flakes. Cook briefly without browning and add the tomatoes. Stir and cook about 1 minute.
- Meanwhile, add linguine to the boiling water. If fresh linguine is used, cook 1 to 1 1/2 minutes. If dried pasta is used, cook 8 to 10 minutes or to the desired degree of doneness.
- Drain pasta and return it to the hot kettle. Stir in butter and toss. Pour sauce over all and sprinkle with basil. Serve.
20 minutes
Dining and Cooking