Recipe Index

← Back to the list

Linguine with Tomato Concasse and Fresh Basil (From My Victory Gardens, 4/08)

side dishes
Joe George
Prep Time
40 minutes
Number of Servings
makes 4 servings
6 medium tomatoes
3 tablespoons virgin olive oil
1/2 small onion, peeled and diced
1 clove garlic, peeled and minced
1/2 cup white wine
1 teaspoon salt
1/4 teaspoon coarse ground black pepper
1/3 pound linguine
1/4 cup coarse chopped basil leaves
1/4 cup grated Pecorino Romano cheese

Bring a large pot 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 opposite ends. Lower the tomatoes into the boiling water and cook for 1 minute. Transfer the tomatoes to the iced water. Peel their skin, cut them in half, and squeeze out their seeds. Coarsely chop the tomatoes and set aside. Heat the olive oil in a skillet over medium-high heat. Add the onion and saute it until translucent, then add the garlic and saute another minute. Stir in the tomatoes and saute for a couple minutes. Add the wine, salt, and pepper. Bring the sauce to a boil and lower it to a slow simmer. Cook the sauce for a couple minutes. Boil the linguine (you can use the same pot of boiling water), drain it, and transfer to a large bowl. Stir the basil into the sauce and pour it over the pasta. Add the cheese and toss until combined.