Linguine Filetto Di Pomodoro Recipe

Time30m

Serves4

Pasta tossed with fresh pomodoro sauce, basil and a hint of garlic.

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Ingredients

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1
Boil Water
In a large pot, bring 4-5 liters of water to a rolling boil. Add a generous pinch of salt to the water.
2
Cook Linguine
Add the linguine to the boiling water and cook according to the package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
3
Drain Pasta
Once cooked, reserve a cup of pasta water, then drain the linguine and set aside.

4
Sauté Garlic
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to let it brown.
5
Add Tomatoes
Stir in the diced fresh tomatoes, salt, and black pepper. Cook for about 10-15 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has thickened slightly.
6
Add Basil
Once the sauce has reached your desired consistency, stir in the torn basil leaves and cook for another minute.

7
Combine
Add the drained linguine to the skillet with the pomodoro sauce. Toss well to combine, adding reserved pasta water a little at a time if needed to loosen the sauce.
8
Serve
Serve the linguine hot, garnished with grated Parmesan cheese and additional fresh basil if desired.