Linguine with Classic tomato Sauce

The classic linguine with tomato sauce: simple, unbeatable, offering that comforting taste of home, especially for those who, like me, live far from Italy.

Ingredients for 4 people:

• Linguine 320 g
• Chopped tomatoes 250 g or ripe tomatoes 500 g
• 50 g Grana Padano
• Half a clove of garlic
• 80 ml extra virgin olive oil
• 5 basil leaves 
• Salt and pepper to taste

Method for the homemade tomato sauce:

Wash the tomatoes and blanch them for 40 seconds in a pan of boiling water.

Drain them and leave them in cold water for a few minutes; this makes them easier to peel, then remove the skin.

In a small saucepan with a drizzle of oil, sauté a whole garlic clove and a few basil leaves; add the chopped tomatoes and cook with the lid on over a very low heat; season with salt and pepper to taste after 20 minutes of cooking.

Bring a pan of water to the boil to peel the tomato, boil them for about 4–5 minutes to make peeling easier; once peeled, place them in a blender with the extra virgin olive oil, Grana Padano, garlic, basil, lemon zest and water; blend everything until you have a smooth, creamy consistency, then season with salt and pepper to taste.

Pasta cooking method:

Meanwhile, bring a pan of water to the boil for the pasta, add salt and cook the pasta.

Drain the pasta al dente about 3 minutes before the

Pour the tomato sauce into a frying pan and thin it with half a ladleful of water from the pasta pan if necessary. A few minutes before the pasta is ready, drain it and finish cooking it in the frying pan. When it is ready, serve it using a long fork and a ladle, making a circular motion to shape the pasta into a cone.

Garnish with basil leaves.

Try my Spaghetti in Zucchini Creamy.  

Creamy and delicate spaghetti with courgettes using simple ingredients and a few tricks to create a truly special first course, you can find on my blog."ilbelloincucina.com".

Chef M Giacometti.

 

See you soon.