Linguine and Tomatoes
Julia Child once said that she didn’t consider Italian cooking to be “real cooking,” Italian food is far too easy to prepare. Well Mrs. Child, I must say that one of the many reasons I love making Italian food is for its simplicity. Unlike the complexity of Classical French cooking, Italian cuisine is always just a few ingredients away from something wonderful. I first made this pasta after a lecture in my culinary class I’m currently taking. Chef Jill told the class that the best canned tomatoes you can buy are San Marzano. I’ve heard of these before but I never actually took the plunge and bought them. San Marzano tomatoes will definitely set you back a few pennies, try 450 of them. $4.50 dollars for a 28 oz can that will feed about 4 people; they are pretty easy to find, I bought mine at Albertsons. These guys are definitely worth the money! I’ve never had tomatoes come out of a can that were as plump and full of flavor as these are. I wanted to do something simple and tasty that would make the tomatoes the star of the show. So I took my lead from the Italians and kept it easy, using only a few other things I already had in my fridge and pantry, I came up with this fast summer time pasta!
1/2 bl linguine pasta
2 tablespoons of olive oil
4 cloves of garlic, minced
1/4 teaspoon red chili flakes
28 oz can of San Marzano whole tomatoes, chopped
3 tablespoons fresh basil, chiffonade
½ cup parmesan cheese, grated
Start by bringing a big pot of salted water to a boil for your pasta.
Heat your olive oil in a large sauté pan and add the garlic. Let this cook for just a few minutes then add the tomatoes with all the juice and the chili flakes. Let this simmer on low while you cook the pasta.
Once the pasta is al dente, remove from the water and add it to the tomato sauce, add the fresh basil and toss to combine.
Top with as much or as little parmesan cheese as your heart desires, if you’re like me, that’s a lot of cheese. Buon Appetito!
I’ve made Linguine and Tomatoes for myself and my fiancé a number of times it’s easy comfort food that lends itself to the warm weather that’s fast approaching Vegas. It’s super easy to whip together after a long day at work and has minimal clean up. This makes it a win win in my recipe book! What really makes this recipe a success is the quality of the canned tomatoes. You can try it with another brand but I have definitely been converted to the San Marzano Team! Special thanks to the Italians and Chef Jill for the inspiration!
P. S. Serve with a fresh beget, butter and a glass of crisp white wine. I like a chilled Sauvignon Blanc or a good Pinot Grigio.