Jul 14 2026
Restaurants›Fino›Pomodoro Fresco Con Linguine Recipe

Pomodoro Fresco Con Linguine Recipe

Inspired by Fino
Time30m
Serves4

tomatoes sautéed with garlic & spinach

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Ingredients

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Pasta

Sauce

Method

Pasta

  1. 1

    Bring water to a boil

    Bring a large pot of water to a rolling boil. Add 1 tablespoon salt to the water.

  2. 2

    Cook linguine

    Add 12 oz linguine and cook according to package instructions minus 1 minute for al dente (typically 8-10 minutes). Reserve 1 cup of pasta cooking water before draining, then drain the pasta and set aside.

Sauce

  1. 3

    Warm oil and soften aromatics

    While the pasta cooks, heat 3 tablespoons extra-virgin olive oil in a large skillet over medium heat. Add the finely chopped shallot and cook 2 minutes until translucent. Add the 4 thinly sliced garlic cloves and 1 teaspoon red pepper flakes and cook, stirring, 30-60 seconds until fragrant but not browned.

  2. 4

    Cook tomatoes

    Increase heat to medium-high, add 1.5 lbs diced ripe tomatoes (or chopped canned tomatoes) and 1 teaspoon salt. If using, stir in 1 teaspoon tomato paste. Cook, stirring occasionally, 6-8 minutes until the tomatoes break down and release their juices; gently mash larger pieces with a spoon to create a chunky sauce.

  3. 5

    Finish sauce with spinach

    Reduce heat to medium. Add the packed 5 cups baby spinach in batches, stirring each batch into the hot tomato mixture until wilted. Once all spinach is incorporated, season with 1/2 teaspoon freshly ground black pepper and adjust salt if needed.

  4. 6

    Combine pasta and sauce

    Add the drained linguine to the skillet with the sauce (if your skillet is too small, return everything to the pasta pot). Toss to combine, adding reserved pasta cooking water a few tablespoons at a time (start with 1/4 cup) until the sauce coats the pasta and reaches desired consistency—use up to 1 cup reserved water if needed.

  5. 7

    Finish and serve

    Remove from heat and stir in julienned 8 basil leaves and 1 teaspoon lemon zest if using. Taste and adjust seasoning. Divide among 4 plates, sprinkle with 1/2 cup freshly grated Parmesan if desired, and drizzle a little extra-virgin olive oil to finish.

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