Linguine with Fresh Tomato Sauce

Recipe: Linguine with Fresh Tomato Sauce

Makes : 2 or 3 servings | Main Dishes Vegetarian
I really like how the tomato sauce pairs with quinoa-and-corn linguine (such as Ancient Harvest), but you can use any type of gluten-free pasta you choose. Cook the pasta for a few minutes less than needed and then finish the cooking right in the sauce to soak up all the amazing flavor.


  • 3 tablespoons olive oil
  • 1 small onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 pounds ripe tomatoes, peeled and chopped (about 3 cups)
  • 1 1/2 teaspoons salt
  • 8 ounces gluten-free linguine
  • 1/4 cup fresh basil leaves, torn into pieces
  • 1/4 cup grated Parmesan cheese


  • In a large saucepan, heat 2 tablespoons of the oil over moderately low heat. Add the onion and cook, stirring occasionally, until tender, about 10 minutes. Add the garlic and cook for one minute. Stir in the tomatoes and salt and bring to a simmer. Cook until the sauce starts to thicken, about 10 minutes.
  • Meanwhile, cook the linguine in a large pot of boiling water according to package direction, undercooking the pasta by about 2 minutes. Drain the pasta well and add it to the simmering sauce. Cook until the sauce thickens and the pasta is done, about 2 minutes. (The pasta will absorb the extra sauce as it stands.) Add the remaining tablespoon of oil and the basil and toss to combine. Serve topped with the cheese.
  • Variations: Perk up this very simple tomato sauce with one (or more) of the following adjustments: Toss small cubes of fresh mozzarella into the hot pasta; add a pinch of red-pepper flakes for a spicier sauce; add sliced grilled (gluten-free) sausages.

Trackbacks for this post

Leave a Comment