Simple Garlic Tomato Linguine

I’m always looking for an excuse to do something with garlic. I love the stuff like peanut butter loves jelly.

Plus, since I have recently made this salad and this salad, I have a lot of tomato guts on hand! So, how about a garlic tomato linguine?

I started by popping a couple of garlic cloves out of a garlic head. Can you really have too much garlic? Not this time. How many cloves will you use?

(I’ve got a pot of boiling water in the background for pasta!)

With my big, flat knife I whacked the cloves with the flat side of the knife. (Hard day at work? Try this PDA. Public display of aggression. Whack the garlic, give it a smell, and you cares will melt away… thank God for the goodness of a fresh tomorrow!)

I don’t understand the whining about garlic. After the whack, the clove basically peels itself. Well, it needs a little help, but it comes right off!


Chop. Chop. Chop. (Nothing fancy, we just need the smaller chunks.)

Yes!

Into a heavy-bottomed pan over medium heat, I added some olive oil (1-2 tablespoons).

Using my flat knife as a scoop, I transferred the garlic over to the olive oil.



A pinch of salt and bit of freshly ground pepper…

This is the ultimate of all dinner smells. I’ve walked in many Italian restaurants where they pump this smell into the air in hopes of extracting dollars from our wallets.

As the garlic browned, I stirred it and turned the heat down a bit to prevent burning.


In go the tomato guts! If you don’t have tomato guts, quartered tomatoes work! (No peeling required!) Skip the store bought sauce and buy a couple of whole tomatoes!

The tomatoes start to release their liquids into the mix… (Is your pasta water boiling and ready for the linguine?)

Turning the heat back up to medium or medium-high. Layering in another pinch of salt and fresh ground pepper…

Look at the tomatoes – it’s almost like they’re melting.

The tomatoes are looking saucy! Giving it a stir…

I can’t believe I’m saying this after such a short amount of time, but I think we’re good on the sauce. Beautiful!

Meanwhile, in a nearby pot, the linguine noodles are ready for lift off. I’m scooping the pasta directly into the sauce with my pasta claw. As much as I like draining the pasta and getting a facial, this no-drain method transfers some of the pasta water and keeps the pasta from drying out. If you want a thinner sauce – you can add the pasta water! The starch from the cooking water helps the sauce stick to the noodles!


This is great if you’re cooking for one… it’s super fast and easy. For bigger groups, consider using a bunch of tomatoes. I can easily fit ten quartered tomatoes in my pot (that’s 5x the two tomatoes I’ve got here). Play with the sauce-to-pasta ratio until you get what you like.


After a little stir, you can see the tomatoes clinging to the noodles.

For a little variety, we added some fresh basil from our plant. Any fresh herbs you have around would work! (Basil, Rosemary, Oregano, Thyme, Lavender… be creative! Also chop up the herbs and saute them with garlic at the beginning. This is especially good for the heartier herbs.)

A final grind of some fresh pepper…


A bowl… These bowls were a wedding gift from one of my favorite art professors!

I think we’ll add some fresh parmesan. Now that’s what I call dinner. Total time: 15 minutes. Simple Garlic Tomato Linguine: the new fast food.

Enjoy!

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  • http://www.facebook.com/amy.coopersmith Amy Smith

    Looks yummy!!

    • http://artandtable.com Katrina

      Yes, it’s delicious! I think I made something like this for you once… a similar combination…

  • Grady Behrens

    Yeah…  We made a similar sauce, but the tomatoes we get are 5 or 6 varieties from our CSA.  Some of the heirlooms… i appreciate their uniqueness, but on the other hand…..  they are rated with poor flavor and flesh.   So your sauce appears to have come out beautifully and tastefully.  Ours was more like dutifully, as in it was not very red, a little bit sour, and we dutifully ate it.

    • http://twitter.com/artandtable Art & Table

      Hmmm.  I have some ideas about how to make fail-proof sauce in the future.  Let’s talk in person 🙂