Two Tomato Linguine
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.
Ingredients
- 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
Instructions
- 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.
Notes
www.myrecipes.com/recipe/two-tomato-linguine-10000001084361/
