Linguine With Raw Tomato Sauce Recipes

PASTA WITH FRESH TOMATO SAUCE

Steps:

• Finely chop tomatoes, basil, parsley, and garlic, and mix together with oil (or pulse ingredients, including oil, in a food processor to blend).
• Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and toss it in a serving bowl with the raw sauce. Transfer to 6 shallow bowls, and drizzle with oil. Serve with cheese.

LINGUINE WITH FRESH TOMATOES

Steps:

• Cook linguine according to package directions. Meanwhile, place all remaining ingredients except butter in a large bowl., Drain linguine; toss with butter. Add to tomato mixture and toss to combine.

RAW TOMATO SAUCE

Steps:

• Grate the fleshy sides of the tomatoes on the large holes of a box grater into a big bowl. Discard the skins. Add the garlic, passata, oil, and crushed red pepper flakes, and season to taste with salt and pepper.

PASTA WITH FRESH TOMATO SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook 10 minutes, until al dente, and drain.
• In a large bowl, toss the cooked pasta with the tomatoes, Italian dressing, basil, red onion, and Parmesan cheese.

TOMATO BASIL LINGUINE

Steps:

• In a large serving bowl, combine the first seven ingredients. Let stand at room temperature for at least 1-1/2 hours. , Cook linguine according to package directions; drain. Toss with cheese mixture. Sprinkle with Parmesan cheese. Serve immediately.

LINGUINE WITH FRESH TOMATO SAUCE AND PARMESAN

Steps:

• Bring a large pot of water to a boil and salt it.
• Melt the butter in a medium to large skillet over medium heat. When the foam subsides, add the tomatoes. Meanwhile, cook the pasta until it is tender but firm.
• Season the sauce with salt and pepper and cook, stirring occasionally, until the tomatoes break up, about 10 minutes; as the sauce dries add, add some pasta cooking water, a tablespoon or so at a time, to keep it moist.
• Finish cooking the pasta in the sauce, adding a little more pasta cooking water if necessary. (An Italian grandmother I know recommended this method to me 10 years ago, but I'm slow to catch on). Serve with Parmesan.

LINGUINE WITH LEMONY TURKEY PATTIES AND FRESH TOMATO SAUCE

Steps:

• Fresh Tomato Sauce:.
• Coarsely chop the tomatoes, making sure to reserve the juice. Place tomatoes and juice in large bowl. Add the vinegar, 3 tablespoons of the extra-virgin olive oil, and the basil.
• Add the tablespoon of olive oil to a sauté pan over medium high heat. Sauté the garlic for 3 minutes, stirring. (Do not allow it to brown) (You may also add garlic to sauce raw. If you decide to add it raw, you can cut the garlic in half because it will be much stronger in flavor). Add to tomato mixture. Season to taste with salt and pepper.
• Let mixture sit at room temperature for at least 4 hours. (It can also be made a day ahead of time and kept in refrigerator).
• When ready to serve, Prepare turkey patties as indicated below.
• Cook linguine in a large pot of boiling, salted water. When pasta is al dente, drain in a large colander, then transfer to a large bowl.
• Toss linguine with the tomato sauce and turkey patties. Incorporate parmesan cheese throughout or top each serving with the cheese.
• Lemony Turkey Patties:.
• Mix crumbs with half and half in a large bowl. Add all remaining ingredients and mix until well blended (mixture will be very soft).
• Moisten hands (to make meat mixture easier to handle) and shape into sixteen 1 - 1 ½" circumference patties. Let stand for 15 minutes.
• Heat olive oil and butter in a large nonstick skillet over medium heat until it bubbles and starts to brown. Add patties and cook until browned and crisp on both sides and no longer pink in centers, about 5 minutes. Place on paper towels to drain. Add to Linguine recipe.
• NOTE:.
• This recipe is also great served with only the fresh tomato sauce, but the turkey patties certainly add the "oomph". Definitely use summer tomatoes as mentioned in "Recipe Description" section. Supermarket vine ripened tomatoes are also decent enough to use.
• I also use this tomato sauce for making bruschetta. If using it for bruschetta, make sure to drain the juices from the tomatoes as it can make your bread soggy. I also add a bit of fennel seed (cause I like it) and grated parmesan or romano cheese over the top (or combo). Quickly pop the bruschetta's into the oven for a couple of minutes or so until cheese just melts.

SPAGHETTI WITH RAW TOMATO SAUCE

Steps:

• Bring a large pot of water to a boil. Add tomatoes, simmer for 10 seconds and drain. Peel, core and halve tomatoes, discarding seeds and liquid. Chop tomato pulp finely and place in a medium bowl. Add sugar, and season with salt and pepper to taste.
• Add garlic and olive oil, and whisk until blended. Cover with plastic wrap, and allow to sit at room temperature for at least 30 minutes and up to 8 hours. Discard garlic.
• Bring a large pot of lightly salted water to a boil, and add spaghetti. Cook until al dente, and drain well. Add tomato mixture to hot pasta, and mix until pasta is evenly coated with sauce. Serve immediately.