SPINACH LINGUINE WITH TOMATO SAUCE

Spinach Linguine With Tomato Sauce image

Provided by Pierre Franey

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/2 pound fresh or dried green linguine
Salt to taste if desired
1 pound red, ripe tomatoes
2 tablespoons olive oil
1 teaspoon finely minced garlic
1/2 teaspoon dried hot red pepper flakes
1 tablespoon butter
2 tablespoons chopped fresh basil, or 1 tablespoon dried basil

Steps:

Bring to the boil 2 quarts water, or enough to cover the pasta generously when it is added. Add salt.
Remove and discard the cores from the tomatoes. Peel tomatoes. Cut tomatoes into 1/2-inch cubes. There should be about 2 1/2 cups.
Heat the oil in a saucepan and add garlic and pepper flakes. Cook briefly without browning and add the tomatoes. Stir and cook about 1 minute.
Meanwhile, add linguine to the boiling water. If fresh linguine is used, cook 1 to 1 1/2 minutes. If dried pasta is used, cook 8 to 10 minutes or to the desired degree of doneness.
Drain pasta and return it to the hot kettle. Stir in butter and toss. Pour sauce over all and sprinkle with basil. Serve.

Nutrition Facts : @context http, Calories 318, UnsaturatedFat 7 grams, Carbohydrate 47 grams, Fat 11 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 424 milligrams, Sugar 5 grams, TransFat 0 grams