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Spaghetti with No-Cook Puttanesca

Spaghetti with No-Cook Puttanesca


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Tomato seeds and membranes can be a bit bitter, which is why we remove them from this uncooked preparation—it also prevents the sauce from being watery.

Ingredients

  • 2 beefsteak tomatoes (about 1 lb.), halved crosswise, seeds removed
  • 2 garlic cloves, finely grated
  • 1 tsp. crushed red pepper flakes
  • 2 tsp. kosher salt, plus more
  • 1½ cups cherry tomatoes, halved
  • 1 cup Castelvetrano olives, crushed, pits removed
  • ¼ cup extra-virgin olive oil, plus more for drizzling
  • ¼ cup finely chopped parsley
  • 3 Tbsp. unsalted butter, cut into pieces

Recipe Preparation

  • Pulse beefsteak tomatoes, garlic, red pepper flakes, and 2 tsp. salt in a food processor until smooth; transfer sauce to a large bowl and mix in cherry tomatoes, olives, capers, and ¼ cup oil.

  • Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving ¼ cup pasta cooking liquid.

  • Add pasta, parsley, and butter to sauce. Toss vigorously with tongs, adding a splash of pasta cooking liquid or more as needed to create an emulsified sauce that coats pasta. Divide among bowls and drizzle with more oil.

Reviews Sectionthis is really good- summery, bright, fresh, and easy to throw together. the only thing I will say is that when the tomatoes initially come out of the food processor, they will be an unappealing pink colour. you have to work through that and ignore it, as that becomes irrelevant when the other ingredients are mixed in and the pasta is in the bowl. delicious delicious delicious.Love this used some fresh jyst picked tummies! Yummy added some cheese big hit!!!!AnonymousBiddeford Pool Maine 07/22/20This was great! So simple to do, fresh and light. Awesome!This recipe was so delicious! Though like someone else said it took a little longer than I anticipated I would definitely make it again!I had to use canned cherry tomatoes and margarine instead of butter #COVIDcooking but it was still great (just a little salty with the margarine). The leftovers were great the next day too!Jess C.Ottawa, Canada04/07/20Wow... for a recipe that’s almost vegan, this was lip-smacking delicious. Not as quick as I had expected, but totally worth the effort (and washing the food processor).anitaecSan Francisco09/05/19This is so delicious and so fast. The simple sauce really lets the tomatoes shine with briny compliments from the capers and a little meatiness from the olives. The butter added extra depth too, though I'd probably use 2T next time. A great way to use up a bunch of ripe farmer's market tomatoes - make this now while they're in season!AnonymousChicago, IL08/29/19Love this recipe during our short tomato season in Seattle, have made it weekly since reading it. There is one technique change worth making. The sauce creates quite a lot of liquid that doesn't absorb and waters down the pasta more than I like. I strain the sauce over a fine sieve at the last minute and return the pasta to the pan over low heat with the strained juice and toss with the butter and a bit of pasta water if needed. Once fully coated I toss all of the ingredients together in the serving bowl - this eliminates a watery pool of sauce.szmarie7035Seattle, WA08/26/19This was delicious and a new staple in our house. I used basil because I’m not a fan of parsley and it was perfect. Light and summery but still a cozy bowl of pasta.I too loved this recipe! I concur with the commenter who said all the "gush" ends up in the bottom of the bowl, though the hot pasta + sauce + butter + parsley + pasta water all needs to come together to achieve saucy nirvana . .It's good on its own, but even better with the addition of freshly ground pepper and grated parm.De-lish.AnonymousBrooklyn08/22/19Delicious. I was concerned, after adding the salt, that it was TOO salty but alas, it all balanced out. As if I expected anything less from Andy. Added a little bit of oil packed tuna at the end for more protein.Great flavor! I used bucatini pasta and would again. After eating a huge bowl of it, I felt like a million bucks and cleaned my entire house. Highly recommend.AnonymousEaston, PA08/18/19The driver for me making this today in Seattle was not the lack of cooking but this being our short peak tomato season. The recipe was easy to make and very tasty. I used left over Kalamata olives and they worked out fine. My one recommendation is don’t try to combine the sauce and the pasta in the bowl as suggested. The sauce, tomatoes and olives drop to the bottom and it’s difficult to get them out. Instead melt the butter and add it to the separated sauce with the parsley, then top the pasta. My wife said the dish was both delish and Instagram worthy.AnonymousSeattle, WA08/18/19This was a wonderful take on Puttanesca. It was fresh, delicious and well-seasoned. It came together in the time it took the water to boil and the pasta to cook.AnonymousAshburn, Virginia08/17/19This was delicious! Super easy and full of flavor. Even better the next day.AnonymousGreen Bay, WI08/05/19Made this dish as part of the 2019 Healthy-ish Farmers Market Challenge -- it's incredible. I’ve never eaten a pasta and felt healthy afterwards until this one. Peak tomato season so these were full of juicy boys but also spicy red pepper flake. I actually chose to blister the cherry tomatoes then simmer them in the sauce for a bit instead of the no-cook version because I prefer my tomatoes cooked and think it makes a better flavor. Also left out the olives, because gross. Sorry not sorry.AnonymousLos Angeles, CA08/04/19

Summer Pasta Puttanesca (Instant Pot, No-Cook Sauce)

Can’t be bothered standing over a hot stove? This quick and easy summer Instant Pot recipe is made with pressure-cooked fusilli pasta that is tossed in a fresh and zesty no-cook puttanesca sauce of tomatoes, olive oil, garlic, anchovies, capers and olives. It’s fragrant, a little salty, and bursting with summery flavors.

This summer pasta recipe is inspired by spaghetti alla puttanesca, which is a popular Italian pasta dish from Naples. Traditionally, the sauce is made with sauteed garlic and anchovies, olive, capers and tomatoes served with spaghetti, although other types of pasta can be used.

Our version is made with a no-cook puttanesca sauce, which is perfect for hot weather or those nights when you want something fuss-free, quick and easy. We used fusilli pasta, which we cooked in the Instant Pot, but you can also make it with penne or spaghetti. You can also cook pasta on the stovetop according to the packet instructions.


Spaghetti with No-Cook Puttanesca

A bright, summertime pasta sauce packed with in-season tomatoes and briny olives.

This was great! So simple to do, fresh and light. Awesome!
Anonymous
UK
6/19/2020
This recipe was so delicious! Though like someone else said it took a little longer than I anticipated I would definitely make it again! I had to use canned cherry tomatoes and margarine instead of butter #COVIDcooking but it was still great (just a little salty with the margarine). The leftovers were great the next day too!
Jess C.
Ottawa, Canada
4/7/2020
Wow… for a recipe that’s almost vegan, this was lip-smacking delicious. Not as quick as I had expected, but totally worth the effort (and washing the food processor).
anitaec
San Francisco
9/6/2019
This is so delicious and so fast. The simple sauce really lets the tomatoes shine with briny compliments from the capers and a little meatiness from the olives. The butter added extra depth too, though I’d probably use 2T next time. A great way to use up a bunch of ripe farmer’s market tomatoes – make this now while they’re in season!
Anonymous
Chicago, IL
8/30/2019
Love this recipe during our short tomato season in Seattle, have made it weekly since reading it. There is one technique change worth making. The sauce creates quite a lot of liquid that doesn’t absorb and waters down the pasta more than I like. I strain the sauce over a fine sieve at the last minute and return the pasta to the pan over low heat with the strained juice and toss with the butter and a bit of pasta water if needed. Once fully coated I toss all of the ingredients together in the serving bowl – this eliminates a watery pool of sauce.
szmarie7035
Seattle, WA
8/26/2019
This was delicious and a new staple in our house. I used basil because I’m not a fan of parsley and it was perfect.

Light and summery but still a cozy bowl of pasta.
Anonymous
Florida
8/26/2019
I too loved this recipe! I concur with the commenter who said all the “gush” ends up in the bottom of the bowl, though the hot pasta + sauce + butter + parsley + pasta water all needs to come together to achieve saucy nirvana . . . It’s good on its own, but even better with the addition of freshly ground pepper and grated parm. De-lish.
Anonymous
Brooklyn
8/22/2019
Delicious. I was concerned, after adding the salt, that it was TOO salty but alas, it all balanced out. As if I expected anything less from Andy. Added a little bit of oil packed tuna at the end for more protein.
Anonymous
Chicago
8/20/2019
Great flavor! I used bucatini pasta and would again. After eating a huge bowl of it, I felt like a million bucks and cleaned my entire house. Highly recommend.
Anonymous
Easton, PA
8/19/2019
The driver for me making this today in Seattle was not the lack of cooking but this being our short peak tomato season. The recipe was easy to make and very tasty. I used left over Kalamata olives and they worked out fine. My one recommendation is don’t try to combine the sauce and the pasta in the bowl as suggested. The sauce, tomatoes and olives drop to the bottom and it’s difficult to get them out. Instead melt the butter and add it to the separated sauce with the parsley, then top the pasta. My wife said the dish was both delish and Instagram worthy.
Anonymous
Seattle, WA
8/19/2019
This was a wonderful take on Puttanesca. It was fresh, delicious and well-seasoned. It came together in the time it took the water to boil and the pasta to cook.
Anonymous


Related Video

The recipe was great. I have one question though. Is it OK to use diced tomatoes instead of peeled tomatoes? I found it hard to break the tomatoes apart.

I’ve made this a few times. It’s a keeper! Easy for a weeknight, and agree with the reviewer who said it packs a flavor punch. Good for COVID times, too, so I can stock up on the pantry items for when I can’t find things on my grocery list.

Definitely prefer this to the no-cook version — I gotta have anchovies in my puttanesca, and lotsa garlic. In which case, no cheese, please. At least, that’s the side my bread is buttered on!

This recipe is excellent, but DEFINITELY use a whole pound of pasta instead of 3/4 lb.

Because I didn't have onions (which was shocking), I used shallots and followed the recipe except I didn't rinse the capers because I love them salty. As usual, I tasted the sauce after putting it together per the recipe and I felt it needed a lift, so I added the juice of half a lemon, along with about 1/3 c. of dry white wine, dried thyme, and a pinch of sugar (because a friend of mine told me that would offset heartburn from the tomato sauce). So . okay . I messed with it, but it would have been just fine . as in QUITE fine . had I not fiddled with it. My version is also quite fine so Iɽ say this is a keeper :)

OK. So let’s rationalise this. 800 gms of tomatoes and 340 gms of pasta and thicken sauce in 8 minutes. Wrong. Wrong and wrong . As evidenced the ratio of sauce to pasta is more than double ! The average Italian home cook would never simmer sauce for a shorter time than 30 minutes and at the very least it should simmer for around an hour or more. This amount of pasta requires no more than 100 gms of sauce. Given the ratios and time mentioned in the recipe the spaghetti should be swimming in a bath of sauce. This fact renders the shown photo as being totally false. I’m also surprised at the number of other recipes, on the same web page, which show the same ratios of ingredients. As for the other reviews here . I’m not too sure what it is that motivates them. Have you really tested this recipe ? Without prejudice. My sincerest regards Oh , I gave the review a ONE as otherwise I would have been unable to submit this.

AMAZING! My entire family loved it! I wish I could give more stars. or forks I guess. This is officially my favorite pasta dish. Iɽ add more olives but otherwise I have no complaints!

I have made this dish a few times now. I have to say it makes a great weeknight rotation. It comes together quickly and packs a flavor punch. As a busy working parent, I am always looking for meals that can be made ahead. This is a recipe that is easily doubled for a second meal later in the week.

This recipe is molto buono e eccellente. The balance and proportion of the ingredients is perfetto! It's supper easy to prepare which makes it great for a week night meal and also great for a dinner party.

Last summer, in a small medieval town outside of Paris, I made this for 12- I really didnt know how many people would be coming to the dinner, and could have double it for 24 with ease. There was not a scrap left!! This weekend I have to prepare a meal for 35 people- Im cooking the puttanesca, w salad and green beans on the side and a gallet for dessert.

This was so delicious and easy to make. Thank you!

Fish and Cheese? This recipe usually is not served with cheese.

I have made this recipe many times, and this was by far the best. The only change I would make is to cut the olives a little more than recommended so that there are not as many chunks.

Delicious! We thought the flavors married perfectly in the sauce. I added 4 anchovy fillets and they melted right into the olive oil. This recipe makes a restaurant quality dinner at home on a cold Friday night. Enjoy!

I never eat spaghetti as linguine is always better, so dubious about recipes advocating it. (the photo actually looks like linguine) Went for conchiglie on this though. Missing some ingredients so chorizo replaced olives and capers and finely chopped stilton with finely chopped red onions replaced the parmesan and was also added to cook-in.

This recipe is a winner. I prefer it with fresh chopped tomatoes and basil. Make sure to add the al dente pasta to the sauce pan and toss in there before serving! YUM!

I really love this recipe. It's simple and flavorful. Plus I usually have the ingredients on hand or they are easy to source. I add fresh basil, it's amazing with it. Also add a bit of the caper juice and kalamata juice, but not too much. Great recipe. Making it again now!

This is my go to pasta sauce. Its difficult to improve on other than adjusting the amount of ingredients to taste.

This has fantastic flavour! I used garden fresh tomatoes and fresh basil, and simmered for about 40 min. Definitely want to make this again soon!

I was surprised at how quick and delicious this was. I chopped some and halved some of the olives so I had a little in each bite. I used a can of anchovies which was six. For me this was too much and I would stick with the three in the recipe. Added some sliced hot Italian sausage.

I made this recipe, but used fresh tomatoes. It was HEAVENLY!!

A fast to make, easy and delicious puttanesca sauce. I was shocked that even my picky college student daughter who hates EVERYTHING especially anchovies, loved it and took leftovers to work the next day. I plan to make it again adding more anchovies and some fresh basil because we love basil around here.

Fantastic, simple recipe. The only modification I made was to add some seared shrimp to the sauce for a couple of minutes at the end. Perfect amount of sauce for the amount of pasta recommended. Will definitely make again! I will reduce the amount of olive oil by half the next time I make it, though.

It was pretty tasty and not hard to make. My first time using anchovies, ever, so that was interesting. You chop them up and cook the bones and all. I did use extra, as others suggested My store didn't carry the tomatoes in purée, so I used regular whole canned tomatoes and added fresh basil and it still worked fine. The sauce tasted great as written, then I added some fresh red peppers and cooked Italian sausage, and that worked fine, too.

Delish and easy. I used 7 anchovy fillets and 3/4 tsp. of the red pepper and it couldn't have been better. So easy and tasty.


A No-Cook Pasta Sauce Is a No-Brainer for an Easy Summer Dinner

Pasta never goes out of season, but with tomatoes at their peak, the dog days of summer are an ideal time to prepare a raw sauce from scratch. While the canned stuff is a-OK (particularly top quality San Marzanos), enjoying the fruit from your home garden or purchased from a local farmers’ market at its full fresh flavor potential can’t be beat.

Beyond the phenomenal taste, a sauce that uses tomatoes and other seasonal produce au natural has plenty of benefits.

Along with being less labor-intensive in both prep and clean-up, there are also health benefits that come with eating raw. You won’t lose any vitamins or nutrients, which can happen in the cooking process.

Proponents of eating raw commonly report improvement in the health of their skin, hair and energy levels. (While not scientifically proven, it’s definitely one of those may-help-won’t-hurt situations.)

Take advantage of a few of our favorite no-cook pasta sauces (though, yes, you will obviously have to cook the pasta).

Bialetti Pasta Pot with Strainer Lid, $34.99 on Amazon

No matter what kind of pasta you make, a pot with a built-in strainer makes draining it easy.

Fresh Tomato Sauce

When tomatoes are plentiful and at their juiciest, there’s no need to get fussy. Serve ‘em up fresh and enjoy their natural sweetness. Raw garlic adds bite, fresh oregano and parsley provide earthiness, but watch out ‘cuz here comes chèvre with that creaminess. Get our Fresh Tomato Sauce recipe .

Easy Basil Pesto

When you think of no-cook pasta sauce, pesto is likely the first that comes to mind. Not only is it simple to prepare (basil, salt, garlic, parmesan, pine nuts, olive oil drizzle, pulse) and packed with flavor and fragrance, it’s also extremely versatile. Use it as a marinade. Spoon it as a condiment over grilled or roasted meats. Dress up your salad. Toss it with veggies both cooked and raw. And as an added bonus, it freezes extremely well so go ahead and whip up a large batch. Get our Easy Basil Pesto recipe .

Watercress-Walnut Pesto

Go a slightly less traditional route with your pesto and swap out basil for watercress and pricey pine nuts for walnuts. An addition of freshly squeezed lemon juice and a touch of balsamic offer a vibrant tang. The results will be just as delicious and a refreshing change of pace from the same-old, same-old. Get our Watercress-Walnut Pesto recipe .

Heirloom Tomato-Basil Sauce with Olives and Feta

Olives and feta cheese bring briny deliciousness to this tomato and basil-heavy sauce. As a bonus, it’s make-ahead-friendly. Let the ingredients blend for several hours to meld them together in delicious harmony. Get our Heirloom Tomato-Basil Sauce with Olives and Feta recipe .

Pistachio Sauce

This Sicilian-inspired sauce showcases the island’s signature nut in all its glory. While the pistachios are traditionally processed into a paste, with this simple recipe, the brainchild of The Franks behind New York’s Frankies Spnutino Group, you don’t have to go to all that trouble. Just chop them coarsely, season with garlic, parmesan, and mint leaves for a sauce that’s equal parts bright and fresh as it is savory and hearty. Get the Pistachio Sauce recipe .


Eye for a Recipe

The tomatoes are ripe and the temperatures are hot so it’s a perfect time to make this no-cook pasta sauce from Bon Appetit. Blitz tomatoes, garlic, hot pepper flakes and salt in a food processor, then add cherry tomatoes, olives, capers and oil. When the pasta is ready, add it to the sauce, along with some parsley and butter.

Avoiding Additives and Preservatives

I used President’s Choice green olives stuffed with garlic and Unico capers both are free of additives. Use butter that contains only cream, without colour added.

Spaghetti with no-cook puttanesca sauce

Ingredients:

2 beefsteak tomatoes (about 1 lb./454 g), halved crosswise, seeds removed

2 garlic cloves, finely grated

1 tsp. (5 ml) crushed red pepper flakes

2 tsp. (10 ml) kosher salt, plus more

1½ cups (375 ml) cherry tomatoes, halved

1 cup (250 ml) Castelvetrano or other green olives, crushed, pits removed

2 Tbsp. (30 ml) drained capers

¼ cup (60 ml) extra-virgin olive oil, plus more for drizzling

¼ cup (60 ml) finely chopped parsley

3 Tbsp. (45 ml) unsalted butter, cut into pieces

Preparation:

Pulse beefsteak tomatoes, garlic, red pepper flakes, and 2 tsp. (10 ml) salt in a food processor until smooth transfer sauce to a large bowl and mix in cherry tomatoes, olives, capers, and ¼ cup (60 ml) oil.

Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving ¼ cup (60 ml) pasta cooking liquid.

Add pasta, parsley, and butter to sauce. Toss vigorously with tongs, adding a splash of pasta cooking liquid or more as needed to create an emulsified sauce that coats pasta. Divide among bowls and drizzle with more oil. Serves 4.


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14 No-Cook Pasta Sauces to Make This Summer

Want to beat the heat but still get a satisfying dinner on the table? Make one of our quick and easy no-cook pasta sauces. They're all made with the freshest ingredients, and you'll only need to turn on the stove to boil the noodles. We think they're the ultimate summer dinner for those days when you don't feel like grilling.

How we make dinner during the summer is a little different than the rest of the year. Notice we say "make dinner" because sometimes it just feels too hot to cook. Grilling helps&mdashit gets us out of the kitchen and supplements all those crisp salads made with gorgeous seasonal produce. But there's no denying the draw of pasta, and at least once a week we like to enjoy a pasta dinner that's when these no-cook sauce recipes come in handy. We're talking no-cook tomato sauce, as well as classic and out-of-the-box pestos. Then there's our no-cook puttanesca sauce, which is shown here, that's made with ripe juicy tomatoes, green olives, capers, and garlic, then finished with Pecorino Romano. And there's lots more where those came from.

Maybe you make pesto on the regular while your basil plant flourishes in the heat or the bunches of herbs at the farmers' market seduce you every time? It's one of the best no-cook sauces around, but take that herb-nut-cheese idea and expand it by trying Silician Pesto which swaps in bell pepper, tomatoes, anchovies, capers, and raisins for the basil and creates a vibrant orange sweet-and-sour sauce for spaghetti.

One of our favorite no-cook sauces for pasta is hardly a sauce at all. Instead, turn the beloved caprese salad into a pasta by tossing your choice of noodles with olive oil, garlic, tomatoes, chunks of burrata or mozzarella cheese, and fresh basil. It couldn't be easier, and it tastes so good.


Recipe Summary

  • 8 ounces spaghetti, uncooked
  • 32 Italian-style frozen, precooked meatballs, divided
  • 1 (26-oz.) jar fire-roasted tomato garlic pasta sauce, divided
  • 2 tablespoons coarsely chopped kalamata olives
  • 1 tablespoon capers
  • 2 teaspoons anchovy paste
  • 1 teaspoon bottled minced garlic
  • ½ teaspoon dried crushed red pepper
  • ½ teaspoon dried basil
  • 1 lemon wedge, seeded
  • Shredded Parmesan cheese (optional)

Cook spaghetti according to package directions drain.

Meanwhile, combine half the meatballs, two-thirds of the pasta sauce, and next 6 ingredients in a medium saucepan. Squeeze juice from lemon wedge into sauce bring to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally.

Combine remaining meatballs and pasta sauce in a glass bowl. Cover with plastic wrap fold back a small edge to allow steam to escape. Microwave at HIGH 1 1/2 minutes or until hot.

To serve, divide spaghetti evenly among 4 serving plates. For plain servings, spoon microwaved sauce over 2 portions. For grown-up servings, spoon seasoned sauce over remaining 2 portions. Sprinkle all 4 portions with Parmesan cheese, if desired.

Shopping Note: Anchovy paste is typically located near canned tuna and anchovies. After opening, store it in the refrigerator up to 6 months.

MENU IDEA FOR 4 * Spaghetti and Meatballs Puttanesca * Caesar salad

GROCERIES NEEDED Check staples: bottled minced garlic, dried crushed red pepper, dried basil, shredded Parmesan cheese * 1 (8-oz.) package spaghetti * 32 Italian-style frozen, precooked meatballs * 1 (26-oz.) jar fire-roasted tomato garlic pasta sauce (we tested with Classico) * 1 small jar kalamata olives * 1 small jar capers * 1 tube anchovy paste * 1 lemon * 1 (15-oz.) package complete Caesar salad kit

NOTE: Nutritional analysis is for grown-up entrée servings. For plain servings, nutritional analysis is as follows: CALORIES 616 (48% from fat) FAT 6g (sat 1g, mono 1g, poly 4g) PROTEIN 30g CARB 3g FIBER 7g CHOL 67mg IRON 6mg SODIUM 1620mg CALC 124mg


Directions

Adjust oven rack to lower-middle position and preheat oven to 350°F. Combine olive oil and pancetta in an 8- by 13-inch glass baking dish. Place in oven until pancetta is lightly browned, about 10 minutes. Add tomatoes, onion, capers, garlic, olives, vinegar, sugar, and lemon zest and stir to combine. Season to taste with salt and pepper. Return mixture to oven to cook until tomatoes are completely softened, about 30 minutes. Stir and return to oven until tomatoes are wrinkly and lightly burnished, about 10 minutes longer.

When sauce is cooked, bring water to boil in a medium saucepan. Snap linguine in half and cook according to the package directions, draining pasta 30 seconds before the shortest cooking time listed (typically at about 9 1/2 minutes). Return pasta to its original saucepan. Add sauce, stir to combine and finish cooking for about 30 seconds over medium-high heat. Serve family-style or plate individually, finishing pasta with basil.