This is simplicity at its tastiest. When you’re using few ingredients, make them the best they can be: fresh tomatoes, double-concentrated Italian tomato paste, fresh parsley, and the king of Italian cheeses, Parmigiano-Reggiano.
The full tomato sauce recipe with additional information is at Classic Pasta Sauces with Few Ingredients, but I’ve recreated the recipe here for a smaller amount and for cooking on the stovetop instead of in a slow-cooker. Both methods result in wonderfully rich tomato flavor. And while “loaded” pasta dishes are very hearty and satisfying, sometimes simpler is better. In this dish, there’s no compromise on taste—and it results in deliciously lighter satisfaction.
- 2 1/2 lbs fresh tomatoes, large enough to peel easily, such as globe, stem, or large roma
- 1/3 cup Italian (double-concentrated) tomato paste
- sea salt
- 1/2 cup finely grated Parmigiano-Reggiano
- 3 tbsp chopped flat-leaf parsley
- 8 oz linguine
|Parsley and Parmigiano-Reggiano|
- Peel and cut the tomatoes into small chunks. Combine the tomatoes and any accumulated juices with the tomato paste in a pot and bring to a gentle simmer. Reduce the heat as low as it will go and cover the pot. Cook 2 hours, then set the lid ajar and cook 1 to 2 hours longer, until the sauce thickens a bit. Season with salt about 30 minutes before it’s finished.
At this point, you can let the sauce cool completely, place in a sealable container, and refrigerate overnight.
- Place the sauce in a large, deep skillet and warm gently over low heat. Stir in the cheese and parsley. Note: add a little more tomato paste if the sauce is too runny.
|Fresh Tomato Sauce|
|Cheese and Parsley Added to the Sauce|
- Meanwhile, cook the linguine in boiling, salted water 9-10 minutes. Drain. Transfer the drained pasta to the skillet and toss with the sauce.
|Linguine Added to the Sauce|
To serve, divide the pasta and sauce among 4 pasta bowls and serve right away.