Recipe courtesy of B. Smith

Linguine with Roasted Plum Tomato Sauce

  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
  • Yield: 4 servings
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1 pound linguine

1 tablespoon olive oil

1 cup finely chopped onion

2 teaspoons minced garlic

1 cup roasted plum tomatoes

1 cup tomato sauce

1/2 cup homemade chicken stock or canned broth

1/4 cup chopped fresh basil leaves, plus fresh basil leaves, cut into julienne strips, for garnish

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 cup toasted pine nuts

Shaved Parmesan cheese


  1. Bring a large pot of salted water to a boil. Add the linguine and cook according to the package, until just tender. Meanwhile, heat the oil in a large skillet, and saute the onion and garlic over medium heat until softened. Stir in the roasted tomatoes, tomato sauce, and chicken stock. Simmer for 5 minutes, stirring occasionally.
  2. Drain the linguine thoroughly and transfer to a warmed serving bowl. Stir the basil, salt, and pepper into the sauce, remove the skillet from the heat, and pour the sauce over the linguine. Sprinkle with the toasted pine nuts, shaved Parmesan, and fresh basil. Serve immediately.
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