Cooks in: 20mins
Levels: Easy
Serves: 4
List of Ingredients
- 1 1/2 LB. of vine-ripened tomatoes
- 11 OZ. of linguine
- 2 garlic cloves
- extra-virgin olive oil
- basil leaves
- thyme
Method
1
Score an x on top of the tomatoes and blanch for 90 seconds. Peel and remove the seeds. Chop the tomatoes into small cubes. Place the chopped tomatoes in a bowl, add 1 Tbsp. extra-virgin olive oil, a few chopped basil leaves, and let rest for 30 minutes.
2
Cook the linguine in boiling salted water until al dente.
3
In a large skillet, heat 5 Tbsp. extra-virgin olive oil with 1/2 clove of garlic and a few chopped sprigs of thyme. When the oil starts to sizzle, add the diced tomatoes, cook for a few minutes, then add salt and pepper. Drain the linguine and toss to coat with the sauce.