Linguine with Fresh Tomato Sauce
Instructions:
- If the ripe summer tomatoes you use taste a bit acidic, simply add 1 teaspoon sugar to the sauce. If using juicy beefsteak tomatoes instead of meaty plum tomatoes, simmer the sauce uncovered for about 20 minutes to allow the excess juices to evaporate.
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 pounds ripe plum tomatoes or beefsteak tomatoes, peeled and coarsely chopped
- 1â„2 teaspoon salt
- 3 tablespoons butter, cut into pieces, or olive oil
- 2 tablespoons chopped fresh sage or 1â„2 cup chopped fresh basil
- 1 package (16 ounces) linguine or penne
- In nonstick 10-inch skillet, heat oil over medium heat. Add onion and cook until tender and golden, about 10 minutes. Add tomatoes with their juice and salt; heat to boiling over high heat. Reduce heat; cover and simmer, stirring and breaking up tomatoes with side of spoon, until sauce has thickened, 15 to 20 minutes. Stir in butter and sage.
- Meanwhile, in large saucepot, cook pasta as label directs. Drain. In warm serving bowl, toss pasta with sauce. Makes 6 main-dish servings.