Two Tomato Linguine

Two Tomato Linguine

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Category: Main Course

Cuisine: Italian

Yield: 4

Two Tomato Linguine

The short 10-minute simmer time for the tomato sauce helps keep your kitchen cool. The mixture of chopped parsley, garlic, and grated lemon rind sprinkled over the pasta is called a gremolata.


  • 6 tablespoons finely chopped fresh flat-leaf parsley divided
  • 4 teaspoons grated lemon rind divided
  • 1 1/2 teaspoons minced fresh garlic divided
  • 12 ounces uncooked linguine
  • 1 tablespoon olive oil
  • 2 14.5-ounce cans petite diced tomatoes
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 1 tablespoon fresh lemon juice
  • 1 yellow tomato seeded and chopped*
  • Extra virgin olive oil optional


  • Combine 4 tablespoons parsley, 3 teaspoons lemon rind, and 1/2 teaspoon garlic in a small bowl; set aside.
  • Cook pasta according to package directions in a large Dutch oven; drain.
  • Return pasta to Dutch oven, and set aside.
  • Sauté remaining 1 teaspoon garlic in hot oil in a large nonstick skillet over medium-high heat 1 minute or until lightly browned.
  • Stir in petite diced tomatoes, pepper, and salt.
  • Bring to a boil; reduce heat to medium, and simmer, stirring occasionally, 10 minutes or until slightly thickened.
  • Stir in remaining 2 tablespoons parsley, remaining 1 teaspoon lemon rind, and lemon juice.
  • Pour tomato sauce over hot cooked pasta, and toss to combine.
  • Top each serving evenly with chopped yellow tomatoes and parsley mixture.
  • Drizzle each serving evenly with olive oil, if desired.
  • *3/4 cup yellow grape or cherry tomatoes, halved, or 1 red tomato, seeded and chopped, may be substituted.


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