Gluten-Free Mixes and Italian Family Recipes

Linguine with Heirloom Tomatoes


March 6, 2015

  • Prep: 3 mins
  • Cook: 20 mins
  • 3 mins

    20 mins

    23 mins

  • Yields: 4-5


1 pound linguine

1/2 cup extra-virgin olive oil

1/2 onion, peeled and chopped fine, about 1/2 cup

1 pound heirloom tomatoes rinsed and cut into 1/4-inch dice

1/4 teaspoon sea salt

Dash freshly ground pepper OR red pepper flakes

6 large basil leaves, torn into small pieces

1/2 cup freshly grated Parmesan cheese, divided


Heat olive oil in a medium nonstick skillet over low to medium heat. Add onion and sauté until translucent, about 5 minutes. Add tomatoes. Sauté for 8 to 10 minutes stirring occasionally. Add salt and pepper. Remove from heat and stir in basil leaves. Let sit for 10 minutes so the sauce absorbs the basil flavor. Taste and adjust for salt and pepper.

Meanwhile, bring 4 quarts of water to a boil, in a large pot, over high heat. When the water is boiling, add 2 tablespoons salt and linguine. Reduce heat to medium-high and cook, uncovered, according to package directions, stirring occasionally.

When pasta is cooked, drain and pour into a heated serving bowl. Toss with tomato sauce. Sprinkle with Parmesan cheese.

HELPING HANDS: Kids can help cut the tomatoes with supervision.