Linguine alla Caprese (A Fresh and Easy Tomato Sauce)

This fresh and easy tomato sauce is an Italian classic, made from simple ingredients. Linguine alla Caprese is a simple sauce made from garlic, fresh tomato, basil and olive oil.

This fresh sauce is so simple to make and cooks in just a few minutes. When you need a quick dinner, this dish will deliver both simplicity and great taste.

Fresh Summer Tomato…Easy Flavorful Sauce

Summertime brings a bounty of fresh beautiful Roma tomatoes and fresh basil. Whether you are an avid gardener or purchasing produce from your local grower, summer tomatoes are rich with sweet juicy flavor. And this sauce is one of my favorite ways to cook on a hot day. Believe me, when I tell you that I cook this dish weekly from July to September. Not only is it fast and easy to prepare, it’s a great way to make use of the fresh bounty of tomatoes and basil coming from my garden. Additionally, it makes my hubby happy, happy as he loves his pasta!

While this dish can be enjoyed any time of year, it is the perfect summertime dish. As the cooking time is minimal, it makes serving dinner easy on a warm day.

The Pasta

While linguine is in the name, the pasta you choose can be any long pasta. Whether you choose linguine, spaghetti or capellini, they all work well. The only difference will be the cooking time of course due to the different thickness of the cut.

But let’s talk about the pasta. I love my pasta and I will use any brand made from durum semolina cut with bronze dies. As we’ve discussed before, bronze dies create a rough texture on the pasta. When pasta has a rough surface, the sauce will adhere and stick to the cooked pasta.

Durum vs. Whole Wheat

While I love my pasta made from durum wheat, I do enjoy whole wheat pasta as well. And when I’m trying to be vigilant about eating healthier, I will choose whole wheat pasta. But let me share my trick with you. Because whole wheat pasta is denser, it cooks differently than durum wheat pasta. And the thicker cuts like spaghetti and linguine seem like they never cook up tender. But I have found that whole wheat capellini cooks up tender, to my liking. Of course, this is all personal preference. Perhaps you like the chewier texture of the other cuts of pasta. If this is the case, enjoy your favorite whole wheat pasta.

My Favorite Pasta Brands

As I have mentioned before, there are a number of good brands of pasta, both durum and whole wheat. Don’t be fooled by price, because expensive doesn’t necessarily mean good pasta. For instance, Kroger’s (Ralphs) carries their line of pasta called “Private Selection”. It is bronze cut durum wheat pasta that is imported from Italy, and it is excellent. Additionally, the cost is about $2.99 a pound. The only downside is the availability and variety of cuts is limited.

My other favorite brands of pasta are DeCecco and DeLallo. Both companies make excellent durum pasta. And DeLallo makes my favorite whole wheat pasta. Look for packages that look like these. Both are readily available at most super markets and oftentimes are on sale.

The Tomatoes

The best tomatoes for making this fresh and easy tomato sauce are plum tomatoes. The most common of these are Roma tomatoes. But keep in mind there are a number of different varieties that could be used. For instance San Marzano, Mama Leone, and Jersey Devils are just a few of the varieties that make good cooking tomatoes. But Roma tomatoes are the most common and easiest to find year round.

Please don’t try this sauce with heirloom tomatoes. As heirloom tomatoes contain more water, they will make a very soupy sauce. I know this, because I have made this mistake. Live, learn and share.

Dicing vs. Food Processor

For the recipe, I prefer to dice my tomatoes by hand. While this task could be performed by a food processor, I like to take the time to dice them into uniform pieces. When I’m dicing and cutting, my mind goes into meditation mode. Yet, I know that many find this task daunting. If you decide to use a food processor, there will be no judgement here. Just be careful that you use short pulses to cut the tomatoes, taking care not to make a pureed sauce.

My steps to dicing a Roma tomato

If you choose to dice, here are a few tips to make this job a little easier.

1. Wash and rinse tomatoes.
2. Cut in half lengthwise.
3. Using a paring knife, cut a “V” at the stem end and gently run the knife around the center core.
4. Remove the core and seeds by popping out with your thumb or forefinger.
5. Cut each cleaned half into 1/4 inch strips.
6. Line them up in a group and cut through across the width.
7. This will produce uniform diced cuts of tomato.

Minced Garlic

While you could use roasted garlic in this recipe, my preference is to use fresh minced garlic. This is not to say that the garlic cannot be pre-minced. Mincing garlic is a tedious task that used to really irk me. First of all, peeling garlic annoys me. And yes I know you can smack it or crush it and the skin peels away faster. However, smashed garlic is messy and more difficult to mince evenly. To help alleviate this pains taking task, I mince garlic in large batches and store the remainder. I now have minced garlic for the next week or two.

Storing Minced Garlic

Oftentimes I will mince a half of a head or more at a time. I use what is needed for the recipe of the day, and the remainder is put into a small spice jar. To help extend the freshness of the garlic, I add about 1/2 to 3/4 teaspoon of kosher salt. The last step is to cover the minced garlic with olive oil. This serves two purposes. Not only does it keep the garlic fresh and moist, the oil will also absorb great flavor from the garlic.

When I cook a recipe that calls for garlic and oil, I will automatically take the oil from the top of my garlic jar and measure out the needed amount of minced garlic as well.

Fresh Basil (Basilico)

The aromatics and flavor that fresh basil brings to a dish cannot be duplicated with dried basil. If you are a gardener and enjoy growing herbs, may I suggest that you try your hand at basil. My favorite variety is Genovese Basil. The leaves grow large but remain tender and delicate. Here in California, basil that I have planted in early summer will produce fresh leaves for me well into early winter. But if you have short summers or don’t like gardening, there are two other options. The first is purchasing a fresh bundle of cut basil. And the second is purchasing a small hydroponic basil plant in the produce department. If you keep this on your window sill in a small cup of water, it will produce growth for up to a month, maybe longer.

Cutting Basil

Fresh Basil Chiffonade is easy and adds appealing flare to Tomato Sauce.

When preparing this dish, I prefer to chiffonade the basil. Chiffonade is a French technique for cutting leafy greens into long fine shreds or ribbons. For easy step by step instructions on this technique check out Mastering Basil Chiffonade.

However, if this is more than you wish to take on or you are short on time, simply tear the basil leaves into small pieces and use in place of the chiffonade. Also when washing the basil, set aside the tiny baby leaves from the center. These baby leaves make a pretty, flavorful garnish that can be scattered over the top of the finished dish.

The Chili (Red Pepper Flakes)

Typically, a lot of my pasta dishes get a sprinkling of chili flakes, not much just a 1/4 teaspoon. It isn’t necessary to use a lot, and really you can skip it if you must. But it does add nice flavor. Another options is to omit the red pepper flakes and serve them table side, allowing individuals to add a splash of heat to their dish.

I have always used red pepper flakes, that is until I visited Calabria. Upon my first visit to southern Italy, I was introduced to Calabrese Pepper. And if you are fortunate enough to have the opportunity to purchase Calabrese Pepper, please do so. There is nothing quite like it. These little round globes have a unique flavor that cannot be described. It is something you need to taste for yourself. Several years ago, I was fortunate to obtain seeds from an Italian grower. As the climate here is similar to that of Calabria, I have successfully grown my own crop for the last seven years. Once harvested the red peppers are dried in the oven and ground. Every year, my family looks forward to their allotment of Calabrese pepper.

Choosing Olive Oil

As you well know when you peruse the aisles of the grocery store, the olive oil selection is well stocked. And it should be noted once again, that more expensive does not always equate to the best quality.

Olive oils come in a variety of finishes. By this I mean, some have a more peppery finish, some have a buttery finish and others have a grassy finish. By sampling and tasting olive oils, you can determine your favorites. Therefore, I highly encourage you to sample olive oils at a specialty store, whenever possible. However, special olive oils as these should be saved for finishing a dish. Oftentimes, Italian dishes are dressed with a final drizzle of olive oil just before serving.

Whether choosing an olive oil for making a fresh tomato sauce or for everyday cooking, it is easy to be overwhelmed. Look for a good quality extra virgin olive oil for everyday use. And don’t overlook olive oils at warehouse stores like Costco. They offer some excellent olive oils that are perfect for everyday use. Here are a few of my favorites:

Ten Simple Steps to Linguine alla Caprese

Cooking this Fresh and Easy Tomato Sauce

By following these few simple steps, this easy fresh tomato sauce will be ready to serve in less than 10-15 minutes.

1. Heat a large stainless steel skillet over medium heat.
2. Add the olive oil and garlic to the heated pan.
3. Once the garlic begins to turn golden, immediately add the diced tomatoes. Stir throughly to combine. The addition of the tomatoes will keep the garlic from burning, so be sure stir up the garlic from the bottom of the pan.
4. Let the tomatoes cook for about 5-6 minutes.
5. Sprinkle in about half of the shredded basil and add the broth or water.
6. Let cook and additional 5 minutes and turn off heat until ready to add cooked pasta.
7. Meanwhile, cook the pasta of choice in boiling water. Cook just until al dente.
8. Add the cooked and drained pasta into the pan of sauce and simmer over medium-low heat while stirring. The pasta will finish cooking while thickening the sauce at the same time.
9. Remove from heat and serve.
10. Garnish with additional basil and Romano cheese.

Your cooked sauce should look similar to this. In fact, it will look more like soup than sauce. The starches in the pasta, will thicken the sauce as they cook together.

Pasta cooked al dente will finish cooking in the sauce. The starches from the pasta will naturally thicken the sauce. In just minutes, this dish is ready to serve and enjoy!

But first garnish your pasta with some additional ribbons of basil. This is also time to garnish each dish with a few of those tender baby basil leaves. All that is needed is a dusting of Romano cheese! Yummy! Mangiamo! (Let’s eat!)

Buon Appetito!

A one cup serving of pasta with sauce is 9 WW Smart Points.

A 1 1/2 cup serving of pasta with sauce is 12 WW Smart Points.

Linguine alla Caprese (A Fresh and Easy Tomato Sauce)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Whether you prefer semolina pasta or whole wheat pasta, this Caprese sauce is a fresh and quick sauce that will provide the family with a quick meal.  It is so easy to make and with minimal ingredients.  All you need is fresh garlic, fresh tomatoes, fresh basil and olive oil. 

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 10-15 minutes
• Total Time: 25 minutes
• Yield: 4 1/2 Cups /3 servings 1x
• Category: Pasta Entree
• Method: Stove Top
• Cuisine: Italian
• Diet: Low Fat

Ingredients

Units USM Scale 1x2x3x

• 2 cups Diced Fresh Roma Tomatoes
• 1/4 teaspoon Kosher Salt
• 1/4 teaspoon Black Pepper
• 1/4 teaspoon Calabrese Pepper or Red Pepper Flakes
• 2 teaspoons Fresh Garlic, minced
• 3 tablespoons Fresh Basil, chiffonade (shredded into ribbons) or torn into pieces
• 4 teaspoons Olive Oil
• 1 cup Chicken Broth or water
• 6 ounces Linguine Pasta or Whole Wheat Capellini

Cook Mode Prevent your screen from going dark

Instructions

*This recipe serves 3.  For every additional serving add 1 cup of chopped fresh tomato (about 2 large whole Roma tomatoes), 1 teaspoon of minced garlic, 2 teaspoons of olive oil, 1 tablespoon fresh basil, 1/2 cup liquid and 2 ounces of dry linguine.

1. Begin to heat a large pot of water over high heat.  Once the water becomes warm, turn off the heat and add a tablespoon of table salt to the water, stirring to dissolve.  Turn the heat source back to high and bring the water to a full boil.
2. Meanwhile, heat a large skillet over medium heat.  Once the pan is heated, add the oil to the hot pan.
3. When the oil begins to shimmer, add the garlic and stir, cooking for 1 minute.  
4. Just as the garlic begins to take on a hint of gold, add the tomatoes and stir well to combine.  Add the black pepper, salt and red pepper flakes, if using.  Mix to combine into the sauce and continue to cook for an additional 3 1/2 to 4 minutes. 
5. Add the broth and 1 tablespoon of fresh basil.  Continue to cook for an additional 3 minutes.  At this point , the sauce is finished.  Turn off the heat until pasta begins to cook.   
6. Once the pasta water has begun to boil, add the pasta to the water and cook per package instructions. (If using whole wheat capellini, the pasta will cook for about 5-6 minutes.  If using linguine pasta made from semolina, the pasta will cook for about 10 minutes.)
7. While the pasta is cooking, return the heat back to low under the skillet of sauce. 
8. Remove the pasta from water and immediately add to the simmering sauce.  (I prefer to use tongs to scoop the pasta into the sauce pan.  However, you can drain the water from the pasta and then add it to the pan of sauce.  But be sure to reserve a cup of the water in case the sauce become too dry.)  
9. Cook the pasta in the sauce for about 2 1/2 to 3 minutes. As the pasta continues to cook in the sauce, the liquid in the tomato sauce will begin to tighten up and thicken from the pasta starch.  However, it is possible that the pasta and sauce may become too dry if too much liquid has evaporated from the pan during cooking.  This is easily remedied.  Simply add a few tablespoons at a time, of the reserved pasta water until the desired thickness is achieved.   
10. Remove from heat and sprinkle with additional basil, reserving some of the basil to garnish each plate.  
11. Serve and garnish plates with additional basil if desired.
12. This dish is best served with Romano cheese.

Notes

*This recipe serves 3 people.  For e very additional serving add 1 cup of chopped fresh tomato (about 2 large whole Roma tomatoes), 1 teaspoon of minced garlic, 2 teaspoons of olive oil, 1 tablespoon fresh basil, 1/2 cup liquid and 2 ounces of dry linguine.