1pound heirloom tomatoes rinsed and cut into 1/4-inch dice
1/4teaspoon sea salt
Dashfreshly ground pepper OR red pepper flakes
6large basil leaves, torn into small pieces
1/2cup 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.