Preparation time
8 minutes
Ready in
22 minutes
Makes
4 to 6 servings
Ingredients
- 1/4 cup (50 mL) olive oil
- 1-1/2 cups (375 mL) diced Ontario Onions
- 1 cup (250 mL) chopped Ontario Greenhouse Sweet Red Pepper
- 1 tsp (5 mL) each dried basil and granulated sugar
- 1/2 tsp (2 mL) each crushed red pepper flakes and salt
- 1 tbsp (15 mL) balsamic vinegar
- 2 cloves garlic, minced
- 1 lb (454 g) Ontario Greenhouse Tomatoes, chopped (about 6 cups/1.5 L)
- 350 g linguine pasta
- 1/4 cup (50 mL) grated Parmesan cheese
Instructions
In large heavy-bottomed saucepan, heat 2 tbsp (25 mL) of the oil over medium-high heat; sauté onions and red pepper for 8 minutes or until softened. Add basil, sugar, pepper flakes and salt; stir for 1 minute. Add vinegar and garlic; stir for 1 minute. Add tomatoes and any juices; bring to boil. Reduce heat to medium-low; simmer for 10 minutes or until tomatoes are softened and sauce has thickened.
Meanwhile, in large pot of boiling water, cook linguine according to package directions; drain, reserving 1/2 cup (125 mL) of the pasta water. Add reserved pasta water and remaining 2 tbsp (25 mL) olive oil to sauce; simmer for 2 minutes. Serve over hot linguine. Garnish with Parmesan cheese.
Tip: Peeling tomatoes gives this sauce a smoother texture. Immerse each washed tomato in pre-boiled pasta water for 30 seconds; rinse under cold water, then peel and chop.
Nutritional Information
1 Serving (when recipe serves 6):
- Protein: 11 grams
- Fat: 12 grams
- Carbohydrate: 52 grams
- Calories: 356
- Fibre: 4 grams
- Sodium: 250 mg