Linguine With Spring Tomato Sauce – a delicious recipe with olive oil, garlic, tomatoes, onion, Italian flat leaves, cherry tomatoes. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
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
In a large pot over medium heat, add the oil, the onion and the parsley and cook until the onion is translucent.
3
Add the tomatoes to the onion mixture and cook for 15to 20 minutes. Salt and pepper.
4
Add the whole cherry tomatoes and cook for another 3 minutes or until the cherry tomatoes are tender.
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
Place the pasta in a large bowl, add the tomatoes sauce and cover with Pecorino cheese.
556
kcal
Calories
10
g
Fat
99
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 garlic clove peeled, 4 medium tomatoes skin scored on the bottom and around the middle part, 1/4 onion peeled and thinly sliced, and more.
Yes, Linguine With Spring Tomato Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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