Looking for a great fresh tomato sauce pasta side this is it. I serve this up with the Chicken and Fresh Corn recipe. The Linguine works to sop up what’s left of all that cream sauce.
Spinach Linguine with Tomato Sauce
Originally published with 60-MINUTE GOURMET August 7, 1985. We have had this recipe for years. We use it as one of our travel staples on the RV. It is easy to prepare and has a very fresh taste to it.
Ingredients
- 1/2 lb. fresh or dried green linguine
- Salt to taste if desired
- 1 lb. fresh tomatoes OR 1 (16 oz) can diced tomatoes
- 2 Tbls. olive oil
- 1 tsp. finely minced garlic
- 1/2 tsp. dried hot red pepper flakes
- 1 Tbls. butter
- 2 Tbls. chopped fresh basil or 1 Tbls. dried basil
Instructions
- 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’
Notes
Serve as side to Chicken and Fresh Corn ( See Recipe)
