Simple Linguine with Tomato Sauce
Here's a classic pasta dish using leftover cooked pasta. For best results, chill the sauce for at least 15 minutes to give the flavors a chance to blend before pairing with the pasta.
Serves 4
Preparation time: 10 minutes
Chill time: 15 minutes
1 (28-ounce) can plum tomatoes, no salt added, with juice
1 tablespoon bottled minced garlic
2 tablespoons minced onion
1 tablespoon red wine vinegar
¼ cup chopped fresh basil leaves
¼ cup extra-virgin olive oil
1 teaspoon salt
¼ teaspoon black pepper
1 pound leftover cooked linguine
Combine the tomatoes and their juice, garlic, onion, red wine vinegar, basil, olive oil, salt, and pepper in a blender or food processor. Process until it forms a thick sauce.
Reheat the cooked pasta (see Serving Leftover Pasta, page 169).
Place the pasta in a bowl and toss with the tomato sauce.
Plum Tomatoes
A plump, oval-shaped tomato with few seeds, plum tomatoes are born to be used in a sauce. If you can't find canned plum tomatoes, look for them by their other name, Roma tomatoes.
