Linguine With Spring Tomato Sauce

1. 1

   In a large pot bring water to a boil. Place the tomatoes that have been scored with a knife on the bottom and around them. Boil for 5 minutes or until the skin is peeling off the tomatoes. Remove from heat, peel and dice.

2. 2

   In a large pot over medium heat, add the oil, the onion and the parsley and cook until the onion is translucent.

3. 3

   Add the tomatoes to the onion mixture and cook for 15to 20 minutes. Salt and pepper.

4. 4

   Add the whole cherry tomatoes and cook for another 3 minutes or until the cherry tomatoes are tender.

5. 5

   Bring a large pot of salted water to a boil. Add the linguine and cook until al dente. Drain and place the cooked linguini back in the pot, and add 2 table spoons of butter and mix well.

6. 6

   Place the pasta in a large bowl, add the tomatoes sauce and cover with Pecorino cheese.

* Per serving · 4 servings · Values may vary.