I’m not sure why, but when I need to make a quick and easy meal, pasta is what I go for. This particular dish was a “what has it got in its cupboardses” dinner (I probably should go shopping more often). The dressing – I hesitate to call it a sauce – comes together in roughly the time it takes to boil the water and cook the linguine, which means that this can be put together in 15-20 minutes. It scales very nicely too.
Prep time: 5-10 minutes
Cook time: 15-20 minutes
- 8 oz linguine
- 14oz diced tomatoes (2 Roma tomatoes, diced, if fresh)
- 1 Tbsp minced garlic
- 1 cup finely-chopped onion
- 2 tsp basil (3-4 leaves chopped, if fresh)
- 1 tsp oregano (1-2 leaves chopped, if fresh)
- 1/2 tsp crushed red pepper
- 1/2 tsp black pepper
- 2 Tbsp olive oil
- Shredded or grated Parmesan cheese, to taste
- A pasta pot
- A collander
- A 12″ pan
- A chef’s or utility knife
- A cutting board
- A wooden spoon or spatula
- Put the water for the pasta on to boil.
- Put the oil in the pan over medium heat.
- When the oil is nice and warm, add the garlic and the onion. Let them sauté for about thirty seconds.
- Add all of the other ingredients except the linguine and cheese. Stir occasionally but briskly for 2-3 minutes.
- Cover the pan and reduce the heat to a low simmer. You can now let the dressing simmer on very low heat as long as the linguine needs to cook, as long as you’ve already started the linguine or are starting it pretty soon.
- Cook the linguine according to the directions on the package (unless you’ve made the noodles yourself; then you’re on your own).
- When the linguine is done cooking, drain it thoroughly and then return it to the pot. Add the dressing and then toss with the tongs.
- Serve immediately, sprinkled with the Parmesan if you like.
This stores pretty well for 2-3 days, too, and is just as delicious cold as hot (at least to my taste buds).
Questions or thoughts? Leave a comment!