Double Tomato Sauce With Linguine Food

PASTA WITH TOMATO CREAM SAUCE

Steps:

• Cook pasta in a big pot of boiling water for time per packet MINUS 2 minutes. Just before draining, scoop out a mugful of pasta cooking water.
• Melt butter in large skillet over medium heat. Add garlic and onion, cook until translucent - about 2 minutes.
• Add remaining ingredients. Stir until parmesan is melted. Turn heat up slightly and simmer for 2 minutes. Adjust salt to taste.
• Add pasta. Toss for 1 to 2 minutes or until sauce thickens and is clinging to pasta instead of swimming on the base of the skillet (video shows this well). Use reserved pasta cooking water if required to thin the sauce out if it gets too thick.
• Serve immediately, garnished with more parmesan and parsley if desired.

BACON-TOMATO LINGUINE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 1/4 cups cooking water, then drain the pasta; set aside.
• Meanwhile, cook the bacon in a large nonstick skillet over medium-high heat until crisp, about 5 minutes. Add the tomatoes and shallot and cook until the tomatoes are starting to burst, about 5 minutes. Pour off all but 2 tablespoons of the drippings from the skillet.
• Whisk the eggs, cheese, lemon zest and 1 teaspoon pepper in a medium bowl. Slowly whisk in 1 cup of the reserved cooking water; set aside.
• Reduce the heat under the skillet to medium low. Add the pasta and toss well. Slowly pour in the egg mixture, tossing, to make a creamy sauce, about 1 minute. Season with salt and add the remaining 1/4 cup cooking water as needed to loosen. Stir in the basil. Top each serving with more cheese and season with pepper.

TOMATO CREAM SAUCE RECIPE WITH LINGUINE

Steps:

• Boil water for pasta and cook pasta until al dente.
• In a large deep skillet, heat the olive oil, cook the shallots in the oil until fragrant and wilted. Add the tomato paste, stir to combine. Add the pasta water, stir to thin sauce. Add the garlic, stir to combine.
• Add the heavy cream, stir to combine, then add the red pepper flakes, parmesan cheese, and the fresh parsley.
• If your sauce gets too thick while waiting for the pasta to be done, thin with more pasta water. Just don't add too much or it could dilute the flavor of the sauce. If this happens add a bit more tomato paste, garlic, or cheese. Whichever you think it needs.
• Drain the pasta, add the pasta to the sauce toss gently with tongs to coat. Transfer pasta to a large serving bowl, garnish with more grated cheese, parsley, and pepper flakes if desired.

DOUBLE TOMATO SAUCE WITH LINGUINE

Steps:

• Combine sun-dried tomatoes with enough water to cover; bring to a boil. Reduce to simmer and cook 10 minutes, until tomatoes are tender.
• Put water for pasta in a large covered pot and bring to a boil.
• Wash, trim and halve the tomato. Squeeze to remove some of the seeds and juice.
• Mince the garlic.
• Wash, dry and slice basil into strips.
• Grate cheese.
• Drain sun-dried tomatoes and place in food processor with 2 tablespoons of the cooking liquid; process to a coarse puree.
• Add the fresh tomato and continue processing to make smoother; then add the yogurt and ricotta and blend until smooth. Stir in the vinegar and black pepper to taste.
• Cook the linguine according to package directions.
• Add the basil and cheese to the sauce and process to blend.
• Drain linguine and serve immediately topped with tomato sauce.

LINGUINE WITH FRESH TOMATOES

Steps:

• Cook linguine according to package directions. Meanwhile, place all remaining ingredients except butter in a large bowl., Drain linguine; toss with butter. Add to tomato mixture and toss to combine.