Fresh Tomato Linguine
Servings - 4
Prep and cook time - 30 minutes
What you need:
1. 1 Linguine box (1 lb.)
2. WOMSAUCE - Red Mild
3. Capers (2 tbsp.)
4. Fresh basil - finely chopped (10 medium leaves)
5. Fresh garlic - finely crushed to chopped (6-10 cloves)
6. White wine (1 cup)
7. Fresh tomatoes (6-8 medium)
8. Chicken stock paste (1 tbsp.)
9. Salt (2 tsp.)
10. Extra virgin olive oil (3 tbsp.)
Fill a medium size pot halfway with water and bring to boil. Add 2 tsp salt to the water. Break linguine in half and add to water. Mix the linguine every couple of minutes to prevent it from sticking together. The linguine will be ready after 10 minutes of boiling. Before draining the linguine, save 2 cups of water in a bowl for later use in the tomato sauce. After draining the linguine, put it back in the pot. Do not rinse or pour water on the linguine.
Preheat a large skillet and add 1 tbsp. EVOO to it. Add the garlic and stir until it is golden. Turn the heat down and add the wine slowly, followed by the chicken stock. Bring the mixture to a boil. Cut the tomatoes into 1-inch cubes and add it to the skillet with the capers and the 2 cups of linguine water. Add 2 tbsp. of the Red Mild Flavor Enhancer WOMSAUCE. Cover the pan and let simmer for 15-20 minutes or until the tomatoes start breaking up.
Pour the sauce in the pot over the linguine and mix. Let the dish simmer for 10 minutes over medium heat. Mix every couple of minutes. Before serving, add the chopped basil, mix and serve. Pour 2 tbsp. of EVOO on the dish and enjoy with your favorite WOMSAUCE.