Go Back
Chef Claire

LINGUINE NAPOLETANA

5 from 9 votes
Print Recipe Pin Recipe
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 tablespoon extra virgin olive oil plus more for serving
  • 1 bunch of fresh basil chiffonade
  • 1 medium onion finely chopped
  • 2 cloves of garlic finely chopped
  • 1 kg ripe tomatoes blanched + skinned
  • 1 tablespoon balsamic vinegar
  • pink salt
  • freshly cracked black pepper
  • 480 g gluten-free linguine rice pasta works well

Method
 

  1. Put a pan on medium heat + add 1 tablespoon of olive oil + the onion, then cook for about 5-7 minutes, stirring occasionally, until lightly golden.
  2. Add garlic + basil stalks + cook for 1 minute, then add the tomatoes + balsamic vinegar.
  3. Season with a tiny pinch of pink salt + black pepper, then continue cooking for around 15 minutes, stirring occasionally.
  4. Fill a large pot three-quarters of the way up with boiling water, add a pinch of pink salt + set over high heat to bring back to the boil.
  5. Add the linguine + cook according to packet instructions – usually it is approximately 8 minutes to al dente (you want it to still have a bit of a bite to it).
  6. Once the pasta is cooked, ladle out 1 cup of the cooking water + set aside. Drain pasta + tip it back in to the pot.
  7. Immediately add the linguine into the sauce, along with a small splash of the pasta cooking water to loosen it all + add some creamy depth to the sauce (if needed).
  8. Serve with more fresh basil, a drizzle of olive oil + a good crack of black pepper.