Aldo’s Garden Linguine

by0| PUBLISHED Oct 19, 2000 4:00 AM
Aldo’s Garden Linguine
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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


  1. 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.
  2. Meanwhile, cook linguine in a large pot of boiling, salted water over high heat until just tender, 10-12 minutes.
  3. Drain pasta, add to sauce and mix well. Serve with parmigiano-reggiano for grating at the table.