Heirloom Tomato Sauce with Linguine*
Author: 
Recipe type: Entree
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • ⅓ cup olive oil
  • 1 onion, thinly sliced
  • 6 cloves garlic, minced
  • 2 nice pinches of crushed red pepper flakes
  • 8 medium to large heirloom tomatoes, chopped
  • the rinds of 2-3 parmesan wedges
  • 1½ teaspoons kosher salt (plus more for pasta water)
  • 1 pound Banza chickpea linguine pasta (Can use regular pasta as well, even penne)
  • 1 cup fresh basil, ribboned (leave a little extra for the end).
  • ½ cup parmesan, grated
  • 2 tablespoons room temperature butter
  • 1 cup whole milk ricotta cheese or 4 oz mozzarella, cubed or burrata (optional)
  • black pepper
  • 1 cup cherry tomatoes, halved
Instructions
  1. Heat the olive oil in a large pot set over medium heat. Add the onion and sauté on medium, high hear for 5-7 minutes until soft. Add the garlic and crushed red pepper and cook for 2-3 minutes or until the garlic is lightly caramelized, golden, and fragrant. Slowly add the tomatoes and any juices left on your cutting board. Add the parmesan rind. Adjust the heat to medium to keep the sauce at a simmer. Simmer for 30-40 minutes until the sauce has thickened. Stir often to avoid sticking. Stir in the salt.
  2. Meanwhile, bring a large pot of salted water to a boil. Boil the pasta until al dente. Reserve ½ cup of the pasta cooking water. Drain.
  3. Once the sauce has thickened, you can either puree the sauce in a blender or leave it in this chunky form. Remove from the heat, remove the parmesan rinds from the sauce. Stir in the pasta, basil, parmesan cheese and butter. Toss to combine. Season to taste with salt, and pepper. If needed, thin the sauce with pasta cooking water.
  4. Divide the pasta among bowls and top with ricotta cheese (or mozzarella or burrata, black pepper, cherry tomatoes and basil. EAT!
Recipe by The Dirt on Vegetables at http://www.thedirtonvegetables.com/2017/08/heirloom-tomato-sauce-with-linguine/