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.
- 1⁄2 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.