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Name: Linguine with Quick Tuscan Tomato Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 3/4 lb Linguine or spaghetti; (up; 2 tb olive oil; 1 c Finely minced red onion; 1/4 ts Salt; (up to 1/2); 1 c (packed) finely minced fresh; 1/2 c (packed) finely minced fresh; Extra olive oil; for the; Parmesan; to taste; 4 Medium-sized ripe tomatoes;; Black Pepper freshly ground

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INGREDIENTS

3/4 lb Linguine or spaghetti; (up
2 tb olive oil
1 c Finely minced red onion
1/4 ts Salt; (up to 1/2)
1 c (packed) finely minced fresh
1/2 c (packed) finely minced fresh
Extra olive oil; for the
Parmesan; to taste
4 Medium-sized ripe tomatoes;
Black Pepper ; freshly ground

Servings

INSTRUCTIONS

Half fill a large saucepan with water and heat to boiling. Core the tomatoes, then drop them in the boiling water for about 10 seconds each. Remove from the saucepan and peel the tomatoes under cold running water. Quarter the tomatoes and squeeze out the seeds. Then finely chop the remaining tomato pulp, place it in a medium-sized bowl and set aside. Heat 1 tablespoon of the olive oil in a small skillet. Add the minced onion and saute over medium heat, stirring for about 2 minutes. Add this to the chopped tomato, scraping in very last drop of oil from the skillet. Stir in the remaining tablespoon of olive oil, plus salt, parsley and basil. Grind in a generous amount of fresh black pepper. Taste to adjust seasonings, cover and set aside. Cook the pasta in plenty of boiling water until al dente. Drain and transfer to a large bowl. Drizzle with a little extra olive oil, then add sauce (either room temperature or heated slightly) and Parmesan. Toss gently, and serve immediately, preferably on heated plates. Pass extra Parmesan and the pepper mill. Recipe from STILL LIFE WITH MENU, by Mollie Katzen ? 1988, used with permission of Ten Speed Press. Compucook kiosk kitpatH nov97 Recipe by: Still Life with Menu, By Mollie Katzen 1988

NOTES

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Linguine with Quick Tuscan Tomato Sauce

3/4 lb Linguine or spaghetti; (up
2 tb olive oil
1 c Finely minced red onion
1/4 ts Salt; (up to 1/2)
1 c (packed) finely minced fresh
1/2 c (packed) finely minced fresh
 Extra olive oil; for the
 Parmesan; to taste
4 Medium-sized ripe tomatoes;
 Black Pepper freshly ground

Half fill a large saucepan with water and heat to boiling. Core the  tomatoes, then drop them in the boiling water for about 10 seconds each.  Remove from the saucepan and peel the tomatoes under cold running water.  Quarter the tomatoes and squeeze out the seeds. Then finely chop the  remaining tomato pulp, place it in a medium-sized bowl and set aside. Heat  1 tablespoon of the olive oil in a small skillet. Add the minced onion and  saute over medium heat, stirring for about 2 minutes. Add this to the  chopped tomato, scraping in very last drop of oil from the skillet. Stir in  the remaining tablespoon of olive oil, plus salt, parsley and basil. Grind  in a generous amount of fresh black pepper. Taste to adjust seasonings,  cover and set aside. Cook the pasta in plenty of boiling water until al  dente. Drain and transfer to a large bowl. Drizzle with a little extra  olive oil, then add sauce (either room temperature or heated slightly) and  Parmesan. Toss gently, and serve immediately, preferably on heated plates.  Pass extra Parmesan and the pepper mill.    Recipe from STILL LIFE WITH MENU, by Mollie Katzen ? 1988, used with  permission of Ten Speed Press. Compucook kiosk    kitpatH nov97    Recipe by: Still Life with Menu, By Mollie Katzen 1988

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Nutrition

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Serving Size: 1 Serving (58g)
Recipe Makes: 6 Servings

Calories: 10
Calories from Fat: 10 (100%)

Amt Per Serving		% DV

	Total Fat 1.1g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0.2mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 10

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