This dish is best made when ripe, fresh tomatoes are available, but we've had good results substituting a 14-ounce can of San Marzano plum tomatoes for his ten romas.
Yield: serves 6-8
- <sup>1</sup>⁄<sub>2</sub> cup extra-virgin olive oil
- 1 small red onion, peeled and chopped
- 1 bunch fresh parsley, chopped
- 1 bunch fresh basil, chopped
- 1 Tbsp. tomato paste
- 10 roma tomatoes, peeled, cored, and diced
- 1 vegetable bouillon cube
- Salt and freshly ground black pepper
- 1 lb. linguine
- 1 large piece parmigiano-reggiano
- Heat oil in a large pan over medium-high heat. Add onions and sauté until fragrant, about 3 minutes. Add parsley and basil and cook for 1 minute. Stir in tomato paste and cook for another minute, then add tomatoes and the bouillon cube and bring to a simmer. Simmer sauce, stirring it and crushing the bouillon cube with the back of a spoon to break it up, about 5 minutes. Reduce heat to medium and continue cooking, stirring often, until tomatoes are soft and sauce has thickened slightly, about 3 minutes. Season to taste with salt and pepper.
- Meanwhile, cook linguine in a large pot of boiling, salted water over high heat until just tender, 10-12 minutes.
- Drain pasta, add to sauce and mix well. Serve with parmigiano-reggiano for grating at the table.
MORE TO READ
Our Best Pumpkin Recipes Celebrate the Flavor of Fall
Think outside the pie this autumn with these craveable cooking ideas from around the globe.
Don’t Fear the Dinner Party: Toasting Romy Gill’s Cookbook from Home
Recipes, tricks, and tips for hosting a Himalayan-inspired vegetarian feast.