Homemade Linguine Marinara
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 565.7
- Total Fat: 23.4 g
- Cholesterol: 0.0 mg
- Sodium: 10.7 mg
- Total Carbs: 71.1 g
- Dietary Fiber: 4.4 g
- Protein: 21.2 g
View full nutritional breakdown of Homemade Linguine Marinara calories by ingredient
Introduction
Made with Roma tomatoes, fresh basil, and Parmigiano Reggiano, this pasta,from an old Southern Italian family recipe, is full of vegetables and energy-filled carbohydrates. Made with Roma tomatoes, fresh basil, and Parmigiano Reggiano, this pasta,from an old Southern Italian family recipe, is full of vegetables and energy-filled carbohydrates.Number of Servings: 8
Ingredients
-
1 box Barilla Linguine
20 fresh basil leaves
1 cup Parmigiano Reggiano, shredded
1/2 cup premium olive oil
15-20 Roma tomatoes
Directions
Bring a pot of water to boil. Add the tomatoes a few at a time, and wait 30 seconds. This will make the skin of the tomato easier to peel off. Take the tomatoes out of the water with a slotted spoon. Peel and slice them, discarding the seeds, juices, and peels. The remaining tomatoes should be just the red pulp. Repeat until all the tomatoes are peeled and sliced.
Chop the basil and put to the side. Shred the Reggiano if needed and put to the side.
Put the tomatoes into the skillet with the olive oil. Turn the heat up to medium-high. Use a potato masher or some other kitchen tool to crush the tomatoes in the pan. This will make your marinara sauce. Add salt and pepper to taste.
Let the tomatoes simmer for about 5 min, until the sauce thickens up a little. Meanwhile, bring another pot of water to boil and cook your pasta according to the instructions on the box. Make sure to have a fork handy so that you can test the pasta's firmness -- the key to really amazing pasta is getting it at that perfect al dente state. If you bite into a piece of linguine and it is slightly firm on your tooth, but there is no crunchiness, then the pasta is done. Strain the water out.
Add the basil and Reggiano to the marinara. Let it simmer for a minute or so, letting the cheese melt slightly and the basil cook down a bit. If the sauce is too thick, add more olive oil.
Top the linguine with your finished marinara, and presto! Homemade linguine marinara.
Serving Size: Makes 6-8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user DOYLETA1.
Chop the basil and put to the side. Shred the Reggiano if needed and put to the side.
Put the tomatoes into the skillet with the olive oil. Turn the heat up to medium-high. Use a potato masher or some other kitchen tool to crush the tomatoes in the pan. This will make your marinara sauce. Add salt and pepper to taste.
Let the tomatoes simmer for about 5 min, until the sauce thickens up a little. Meanwhile, bring another pot of water to boil and cook your pasta according to the instructions on the box. Make sure to have a fork handy so that you can test the pasta's firmness -- the key to really amazing pasta is getting it at that perfect al dente state. If you bite into a piece of linguine and it is slightly firm on your tooth, but there is no crunchiness, then the pasta is done. Strain the water out.
Add the basil and Reggiano to the marinara. Let it simmer for a minute or so, letting the cheese melt slightly and the basil cook down a bit. If the sauce is too thick, add more olive oil.
Top the linguine with your finished marinara, and presto! Homemade linguine marinara.
Serving Size: Makes 6-8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user DOYLETA1.