Recipe - Linguine With Quick Tuscan Tomato Sauce

4 Mediumsized ripe tomatoes;
(up to 5)
2 tablespoon Olive oil
1 cup Finely minced red onion
One fourth teaspoon Salt; (up to 1/2)
One half cup (packed) finely minced fresh
parsley
1 cup (packed) finely minced fresh
basil leaves
Freshly ground black pepper
Three fourths pound Linguine or spaghetti; (up
to 1)
Extra olive oil; for the
pasta
Parmesan; to taste

Half fill a large saucepan with water and heat to boiling. Core the
tomatoes, then drop them in the boiling water for about 10 seconds each.
Remove from the saucepan and peel the tomatoes under cold running water.
Quarter the tomatoes and squeeze out the seeds. Then finely chop the
remaining tomato pulp, place it in a mediumsized bowl and set aside. Heat
1 tablespoon of the olive oil in a small skillet. Add the minced onion and
saute over medium heat, stirring for about 2 minutes. Add this to the
chopped tomato, scraping in very last drop of oil from the skillet. Stir in
the remaining tablespoon of olive oil, plus salt, parsley and basil. Grind
in a generous amount of fresh black pepper. Taste to adjust seasonings,
cover and set aside. Cook the pasta in plenty of boiling water until al
dente. Drain and transfer to a large bowl. Drizzle with a little extra
olive oil, then add sauce (either room temperature or heated slightly) and
Parmesan. Toss gently, and serve immediately, preferably on heated plates.
Pass extra Parmesan and the pepper mill.

Recipe from STILL LIFE WITH MENU, by Mollie Katzen © 1988, used with
permission of Ten Speed Press. Compucook kiosk

kitpatH nov97

Recipe by: Still Life with Menu, By Mollie Katzen 1988