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Double Tomato Sauce with Linguine
Category: Pasta
Serves: 2
Rating:
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Ingredients:
1/2 c. sun-dried tomatoes, packed dry 4 oz. ripe tomato 1 large clove garlic 1/2 c. fresh basil sprigs 1 oz. (1/3 c.) coarsely grated Parmigiano Reggiano 1/4 c. nonfat plain yogurt 3/4 c. reduced fat ricotta 1 T. balsamic vinegar Freshly ground black pepper 8 oz. eggless linguine
Directions:
Combine sun-dried tomatoes with enough water to cover; bring to boil. Cook 10 minutes, until tomatoes are tender. Bring water for pasta in a large pot and bring to boil. Wash, trim and halve the tomato. Squeeze to remove some of the seeds and juice. Mince the garlic. Wash, dry and slice the basil into strips. Grate the cheese. Drain the sun-dried tomatoes and place in food processor with 2 T. of the cooking liquid. Process to a coarse purée. Add the fresh tomato and continue processing until smoother; add the yogurt and ricotta and process until smooth. Stir in the vinegar and black pepper to taste. Cook the linguine. Add the basil and Parmigiano to the sauce and process to blend. Serve over warm linguine.