[Update my dinner status], I'm making this tonight.
4 chefs marked this as Favorite
Servings: 8 Servings
Total Time (median): 1 : 12 Active Time: 1 : 12
US/Metric: [convert to metric]
Ingredients
- 2 1/3 pounds Plum tomatoes chopped
- 1 1/3 cups Fresh basil coarsely chopped
- 2/3 cups Pine nuts toasted
- 2/3 cups Olive oil
- 8 cloves Garlic finely chopped
- 1 1/3 teaspoons Salt
- 1 1/3 teaspoons Ground black pepper
- 1 1/3 pounds Taglierini or linguini
- 2/3 cup Freshly grated Parmesan cheese about 1.5 ounces
- Additional freshly grated Parmesan cheese
Preparation
Combine first 7 ingredients in large bowl. Toss to blend. Cover and refrigerate at least 30 minutes and up to 3 hours.
Cook pasta in heavy large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking water. Return pasta to pot.
Add tomato-basil sauce to pasta in pot. Toss over medium high heat until heated through and sauce coats pasta thickly, adding enough reserved pasta cooking water by 1/4 cupfuls to moisten, about 4 minutes.
Add 1/2 cup grated cheese and toss to blend. Season to taste with salt and pepper. Serve, passing additional grated cheese.
Cuisine: Italian
Main Ingredient: Tomatoes
Tags:
Vegetarian,
Meatless,
Pasta,
Pine nuts,
Basil,
Main Dish,
Italian,
Tomatoes,
Dinner,
Soup,
Fall,
Comforting
[edit]
Groups: Italian Cooking[edit]
