From Real Simple Magazine.
I love love love this recipe. It is unbelievably easy to make, has few ingredients and tastes amazing. The sauce also freezes pretty well, although it's a bit more watery when defrosted. This is my fall-back meal for when we need to go grocery shopping or I just haven't had the time to make anything else and I generally have at least 1 serving of it in the freezer at any given time. The recipe serves 4.
You can use pretty much any tomatoes in place of beefsteak tomatoes, except not cherry tomatoes because it wont taste quite right.
The recipe says to use linguine, but I've found that it tastes equally as good with Rigatoni (as pictured below)
It's also really good with fresh mozzarella.
- 12 ounces linguine
- 1 1/2 pounds beefsteak tomatoes, quartered
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, chopped
- kosher salt and black pepper
- 1/2 cup fresh basil, chopped
- 1/4 cup grated Parmesan (1 ounce)
- Cook the pasta according to the package directions. Drain the pasta and return it to the pot.
- Meanwhile, in a food processor, puree the tomatoes, oil, garlic, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
- Toss the pasta with the tomato sauce and half the basil. Sprinkle with the Parmesan and the remaining basil before serving.