Monday, June 11, 2007

Linguine with Tomato Sauce

4 pounds tomatoes, stemmed

¼ cup extra-virgin olive oil

2 cloves garlic, thinly sliced

1 ½ tsp kosher salt

¼ tsp black pepper

1 pound linguine

1 handful fresh basil leaves

Coarsely chop the tomatoes, reserving the juices. 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 sauce 45 to 50 minutes.

Meanwhile, cook the linguine according to the package directions. Return the drained linguine to pot, add the sauce and basil, and toss. Divide among plates. Serves 6.

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