| Total sodium: 364mg |
Total sodium per serving: 91mg |
Servings: 4 |
Ingredients:
- 9 Roma tomatoes,
- 1/4 c. olive oil
- 1 medium or 1/2 large onion, diced finely
- 5 cloves fresh garlic, diced
- Pinch of red pepper flakes
- 4 large stems or sprigs of fresh basil
- 12 ounces linguine
- 2-3 T. unsalted butter
- 4 T. Parmesan cheese, grated, divided between servings-optional
- slivers of fresh basil for garnish-optional
Directions:
Blanch in boiling water and remove skin and seeds, set aside to cool and chop a bit.
In a large pot, place the oil and heat on medium low. Add the onion and cook until soft, 10-12 minutes, stirring on occasion. Add the garlic and cook another 2- 3 minutes, while stirring. Add the red pepper flakes and stir.
Now add the tomatoes, cover and turn heat to medium. Stir occasionally as the sauce thickens and becomes flavorful.
This should take 20-25 minutes. If the tomatoes have large bits left, you can carefully use an immersion blender to get a good puree. Remove from heat and stir in the stems of basil at this point.
Cook the linguine as directed on the package- about 12-14 minutes or so.Save 1 cup of the water to thin down the sauce, if that should be necessary. Discard the basil.
Bring sauce to a boil adding butter to melt. Add the drained linguine and using tongs, coat well with the sauce, cooking another 2 minutes..
Divide the linguine between 4 bowls, and top with the grated Parmesanand fresh basil slivers if desired.
Makes 4 good size servings.
Total sodium is 364mg, and each serving has 91mg sodium.
Add a salad and unsalted garlic bread,if desired.
