If I had a favorite dish, this would be it. Pasta with Fresh Sauce is a recipe that has served me well: it's impressed the in-laws, provided dozens of easy weeknight dinners, helped use up CSA tomatoes, and pacified Mike whenever he complained about the lack of meat in the week's upcoming meal plan. This recipe is also special because it marks the moment that I became a cook. When I first made it in July 2009, it was the first time I had ever used a food processor or fresh herbs, and it was also the first time that something I made tasted really, really good. I started to experiment more, try new ingredients, and think of cooking as a creative outlet rather than a chore. The rest, as they say, is history.
Feel free to use whatever tomatoes you have on hand, or whatever looks good at the farmer's market. We've made this with beefsteak, heirloom, and San Marzano tomatoes--as long as the tomatoes are ripe, it will turn out deliciously.
Adapted from the Real Simple recipe by Kate Merker
- 12 ounces linguine
- 1 1/2 pounds tomatoes, cut into 2 inch pieces (about 3 medium tomatoes)
- 2 tablespoons olive oil
- 1 clove garlic, roughly chopped
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- chopped fresh basil
- shredded Parmesan cheese
Prepare linguine according to package directions.
Meanwhile, puree tomatoes, oil, garlic, salt, and pepper in a food processor, in batches if necessary, until the ingredients form a chunky sauce.
Serve the linguine topped with the tomato sauce. Garnish with basil and Parmesan cheese.