Creamy Tomato Alfredo Linguine

Creamy Tomato Alfredo Linguine


Ingredients:
4 cloves garlic, chopped finely
1 shallot, chopped finely
1 35-ounce can Italian plum tomatoes (preferably San Marzano) with liquid
kosher salt and freshly ground black pepper to taste
red hot pepper flakes (the amount depending on how hot you like it)
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Instructions:
  • First step is In a large pot, bring 6 quarts of water plus a generous pinch plus plus of kosher salt to a boil (about 1 tablespoon per 2 quarts water, so 3 tablespoons in this case). Taste the water, it should be salty like the ocean.
  • And then, While waiting for the water to boil, pour the can of tomatoes with juice into the work bowl of a food processor. DO NOT turn on the processor at full speed because you will end up with pink foam. Just pulse until you have a smooth puree. If you want a chunkier sauce, just dump the can of tomatoes and juice into a large bowl and crush the tomatoes with your impeccably clean hands.
  • And then, visit for full instruction : https://www.parsleysagesweet.com/2014/03/05/creamy-tomato-parmesan-linguine-with-peas-and-prosciutto-and-part-22/



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