Linguine with Fresh Tomato Sauce (Taste of Summer Menu: Part II)

IMG_1147It was a crazy undertaking, I suppose, to create a seemingly full menu while we had all of those peaches to contend with. But, summer comes but once each year — as do all the wonderful, fresh tastes! The beauty of our menu, thankfully, is how little cooking time is involved!

You already read about the Tomato-Basil Bruschetta we served as an appetizer. Very little cooking, there: after making toast, the rest was a heady mix of fresh tomatoes, herbs, and cheese. No more cooking necessary!

For our main course, I turned to a recipe that I came across back in 2003 in an issue of Cooking Pleasures. The idea couldn’t be much simpler: dump piping hot pasta into a mixture of diced fresh tomatoes, herbs, and delicate, creamy goat cheese. Instead of slaving over a saucepan, waiting for your tomatoes to reduce into a sauce, why not let the tomatoes do the work?

Linguine with Fresh Tomato Sauce
Adapted from Cooking Pleasures Magazine
Serves 6

    4 cups chopped tomatoes
    3 tablespoons extra-virgin olive oil
    4 large garlic cloves, grated or finely minced
    2 tablespoons chopped fresh basil
    1 teaspoon dried mint, crushed
    1 teaspoon dried oregano, crushed
    1 teaspoon dried basil, crushed
    1 teaspoon dried chives
    1/4 teaspoon kosher salt
    1/4 teaspoon freshly ground black pepper
    2 ounces goat cheese, crumbled
    12 ounces linguine pasta

    Combine the tomatoes, olive oil, garlic, herbs, salt, pepper, and cheese in a large serving bowl. Allow to sit at room temperature for 30 minutes.

    Meanwhile, cook pasta according to package directions (in salted water). Drain pasta or lift it from the water with a strainer. Place hot pasta directly into tomato mixture; toss gently to incorporate. Serve immediately.


The goat cheese and the fresh tomatoes — when shocked by the scalding hot pasta — create beautiful music together… a sort of tomato-cream sauce. Hopefully you noticed that the garlic in this dish does not get sautéed or cooked in any way. If you’ve never experienced raw garlic, you’re in for a treat, but do know that it packs quite a wallop! Depending on which variety of garlic you use, too, it could be spicy. It’s very important that you mince the garlic as finely as possible or grate it on a fine grater. This way, there won’t be any surprises hidden in the dish!

Tomorrow’s recipe will be the dessert that closed out our “Taste of Summer” Menu. It doesn’t have any raw garlic in it, but it does have a pleasant surprise! Come back tomorrow for the surprisingly not-so-naughty dessert recipe…


~ by Jason on August 18, 2010.

2 Responses to “Linguine with Fresh Tomato Sauce (Taste of Summer Menu: Part II)”

  1. Wish we lived there so we could enjoy all your wonderful, yummy food. Makes mes drool. Hugs, and love,

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