i heart cooking clubs ~ linguine w/fresh tomato sauce & parmesan

I am so excited to be back in the kitchen and cooking once more. This week @ I Heart Cooking Clubs the theme is Beat the Heat! As the temperatures rise outside, I strive to keep things light and easy inside. We had a small garden this year, only using two pots for tomatoes, red peppers, basil and parsley. 

This dish from Bittman's How to Cook Everything incorporated those tomatoes and basil which were picked just minutes before they were cooked. This plate just speaks the language of summer to me. Fresh, fast and flavorful. Of course our family added garlic...just because we LOVE it so!

So keep it fresh and simple. Get in the kitchen and create something spectacular. Head on over to I Heart Cooking Clubs to be inspired by other home chefs.

Celebrate the Feast!

Linguine with Fresh Tomato Sauce and Parmesan
recipe adapted from Mark Bittman's How to Cook Everything

3 tablespoons butter or olive oil
1 1/2 to 2 pounds tomatoes, cored and roughly chopped
3-4 cloves of garlic, minced
1 pound linguine, spaghetti or other long pasta
1/2 cup freshly grated Parmigiano-Reggiano
Salt and freshly ground black pepper to taste

1. Bring a large pot of water to a boil, and salt it. Place the butter or oil in an 8- or 10-inch skillet, and turn heat to medium. When butter melts or oil is hot, add garlic, saute for a minute then add tomatoes and turn heat to high.

2. Cook, stirring occasionally, until tomatoes begin to juice up, then turn the heat to low and keep warm, stirring occasionally, while you cook pasta.

3. Cook pasta until it is tender but firm. Drain, and toss with tomatoes and cheese. Season with salt and pepper, toss again and serve immediately.