Tomato Linguine Recipe
Linguine pasta with tomato.
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Ingredients
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Pasta & cooking water
Tomato sauce
Finishing & garnish
Method
Pasta & cooking water
Bring water to a boil
Place 4 liters of water in a large pot and bring to a rolling boil over high heat. Add 2 tablespoons of coarse salt once boiling.
Cook linguine
Add 12 oz linguine to the boiling salted water and cook uncovered, stirring occasionally, until al dente according to package instructions (usually 9–11 minutes). Reserve 1 to 1 1/2 cups (240–360 ml) of starchy pasta cooking water before draining.
Tomato sauce
Sweat aromatics
While the pasta cooks, heat 3 tablespoons extra-virgin olive oil in a wide sauté pan over medium heat. Add the thinly sliced garlic and diced shallot. Cook, stirring often, until the shallot is translucent and the garlic is fragrant and just beginning to color, about 2–3 minutes. Do not let the garlic burn.
Add tomato base
Stir in 1 tablespoon tomato paste and cook 30 seconds to mellow its raw flavor. Pour in the 28 oz crushed tomatoes, then add 1 teaspoon dried oregano, 1 teaspoon red pepper flakes, 1 teaspoon sugar (optional), 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Bring the sauce to a gentle simmer.
Simmer to develop flavor
Reduce heat to low and simmer uncovered for 10–12 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld. Taste and adjust seasoning with more salt, pepper, or a pinch of sugar if needed.
Finishing & assembly
Combine pasta and sauce
Add the drained linguine directly to the pan with the simmering tomato sauce. Toss to combine over low heat. If the sauce seems too thick or dry, add reserved pasta cooking water a few tablespoons at a time until you reach a silky, coating consistency (use 1/4 to 1/2 cup as a starting point).
Enrich and finish
Turn off the heat. Stir in 1 tablespoon unsalted butter (optional) and 1 tablespoon extra-virgin olive oil to enrich the sauce. Tear in most of the 12 basil leaves and toss until combined.