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City of Portland
Linguine With Tomatoes And Tofu

12 ounces linguine
3 to 4 medium-large ripe tomatoes, about 2 pounds
3 tablespoons extra-virgin olive oil
3 large cloves garlic, sliced very thin
2 tablespoons drained capers
8 ounces firm tofu, in 1/2-inch dice
1 teaspoon hot red pepper flakes, or to taste
1/4 cup finely slivered fresh basil leaves


Bring a large pot of water to a boil for the linguine. Toss in a teaspoon of salt. While water is coming to a boil, core tomatoes, cut in eighths and pulse in a food processor until finely chopped. Transfer the chopped tomatoes to a colander suspended over a bowl so excess liquid can drain. When the water is boiling, add the linguine and stir. Heat two tablespoons of the oil in a saucepan, add the garlic and cook over medium-low heat until lightly browned. Remove from the heat and put in a large bowl. Stir in the drained tomatoes and capers and fold in the tofu. Season to taste with salt and hot red pepper flakes. The seasonings should be fairly assertive so they will not fade once the pasta is mixed in. Set aside. When the linguine has cooked about seven minutes and is al dente, drain it in a colander, toss it with the remaining tablespoon of oil and add it to the bowl with the tomatoes. Add the basil and fold all the ingredients together. Check seasonings and serve while still warm.

Source: cooking.nytimes.com