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Linguine with Plum Tomatoes and Basil (From The Kitchen Garden, 4/05)

side dishes
Joe George
Prep Time
40 minutes
Number of Servings
makes 8 servings
12 plum tomatoes
1/4 cup virgin olive oil
1 small onion, peeled and diced
2 cloves garlic, peeled and minced
1 cup white wine
2 teaspoons salt
1 teaspoon coarse-grind black pepper
1 pound linguine
1/2 cup coarse chopped basil leaves
1/4 cup grated Pecorino Romano cheese

Bring 6 quarts of lightly salted water to a boil, and also have ready a large bowl of iced water. Using a small knife remove the cores from the tomatoes, and then make small X-shaped incisions in the bottom of the tomatoes. Carefully drop 6 of the tomatoes into the boiling water and cook them for 1 minute, or until their skins begin to peel easily. Using a slotted spoon transfer the cooked tomatoes to the iced water. Do the same with the remaining six tomatoes. After the tomatoes are cooled, peel their skin and cut them in half and squeeze out their seeds; discard the skin and seeds. Coarsely chop the tomatoes and set aside.

Heat the olive oil in a large skillet over medium-high heat. Add the onion and saute it until translucent but not browned, then add the garlic and saute another minute. Stir in the tomatoes and saute for 2 or 3 minutes, then add the wine, salt and pepper. Bring the sauce to a boil, then lower it to a slow simmer. Cook the sauce for about 20 minutes, or until the raw flavor of the wine has dissipated and the sauce has reduced and thickened.

Boil the linguine, drain it thoroughly and transfer it to a large bowl. Stir the basil into the sauce and pour it over the pasta. Add the cheese and toss it gently until combined. This recipe is delicious hot or at room temperature.