Linguine with Lemon Basil Tomato Sauce
March/April 2013 issue
From Dan Clapson
1 T. butter or olive oil
1 yellow onion, finely chopped
3 garlic cloves, finely chopped
3 ripe tomatoes, roughly chopped
1/2 c. water
1 T. tomato paste
1 T. red wine vinegar
2 t. lemon juice
2 t. white sugar
salt and pepper
1 T. lemon zest
1/2 c. fresh basil, leaves only, chopped
5 cups cooked linguine*
1 can artichoke hearts (drained, quartered)
1 c. cooked chickpeas (canned, drained)
2 c. fresh spinach leaves, torn
fresh basil leaf garnish
Total cooking time: 40 minutes.
Melt the butter or heat the oil on medium-high heat. Add the chopped onion and garlic and cook until the onion begins to caramelize, about 10 minutes. Next, add the tomatoes and water, and let the mixture cook, stirring occasionally, until the tomatoes break down and a chunky sauce forms, about 15 minutes. Stir in the next 4 ingredients and let the sauce continue to cook for another 10 minutes.
Put the contents of the pan into a blender and purée until smooth. Return the sauce to the pan. Taste it and season it with salt and pepper, then stir in the lemon zest and basil. Place the last 4 ingredients in a large serving bowl, pour the tomato sauce on top and mix everything together with tongs until the linguine is evenly coated. Garnish with a fresh basil leaf and serve immediately. Serves 4.
(* When cooking the linguine, add a good splash of oil to the water before putting the pasta in. The oil will keep the pasta from sticking together when it’s drained. Don’t rinse the pasta.)