Linguine with Green Heirloom Tomato Sauce

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Heirloom tomatoes are the beautiful, bountiful queens of late summer. They’re great to enjoy straight off the vine, sliced up with a pinch of salt. Or…to bring fresh, almost-raw, delicious taste to a simple pasta dinner for two (easily doubled, of course).

Heirloom Tomato

You want to retain most of the fresh taste and texture of the tomato, so it spends only two to three minutes on the heat in this recipe. Toss in some nutty toasted almonds for extra texture and top with fresh basil and a little crumbled feta cheese to round out this super-simple and simply delicious summer pasta dish.

Note: I used one large tomato for this recipe, which weighed about a pound before I cored it. Of course, you can use two or three smaller tomatoes that equal about a pound total.

Serves 2

Ingredients

• 4 oz linguine
• 1 tbsp olive oil, plus more for drizzling
• 1 garlic clove, finely chopped
• 1 large shallot, halved lengthwise, thinly sliced crosswise
• 1 lb green heirloom tomato(es), cored and coarsely chopped
• sea salt
• freshly ground black pepper
• 2 tbsp coarsely chopped, toasted, unsalted almonds
• crumbled feta cheese, for serving

Coarsely Chopped Ingredients

Other Ingredients

Preparation

1. Cook the linguine in boiling, salted water until al dente, 9-10 minutes. Drain.
2. Heat a large, deep skillet over medium heat and add the olive oil. Add the garlic and shallot and cook, stirring frequently, until beginning to soften, about 2 minutes.
3. Add the tomato and season with salt and pepper. Cook until hot throughout, 2 minutes.
4. Remove from the heat and stir in the almonds. Add the drained linguine and toss well to coat.

Garlic and Shallot

Tomatoes Added

Almonds Added

Pasta Added

Divide the pasta and sauce between 2 pasta bowls and sprinkle with feta cheese. Drizzle lightly with olive oil and serve right away.

Linguine with Green Heirloom-Tomato Sauce