Linguine With Tomato Sauce

1. 1

   Coarsely chop the tomatoes, reserving the juices.

2. 2

   Heat the oil in a large saucepan over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the salt, pepper, and tomatoes and their juices. Reduce heat to medium-low and simmer, uncovered, until the tomatoes fall apart and reduce to a sauce, 45 to 50 minutes.

3. 3

   Meanwhile, cook the linguine according to the package directions. Return the drained linguine to pot, add the sauce and basil, and toss. Divide among individual plates.

4. 4

   Ladle the cooled sauce (without the pasta) into resealable plastic bags, filling each halfway. Lay the bags flat on a baking sheet, freeze until solid, then stand the bags upright. Store for up to 3 months.

5. 5

   Thaw the sauce in a microwave on low heat or in the refrigerator overnight. Transfer to a saucepan, cover, and warm over medium-low heat for about 20 minutes. Meanwhile, cook the linguine.

* Per serving · 4 servings · Values may vary.

No additional tips available.