Black Pepper Linguini with Fresh Tomato Sauce

Jodi Borello’s paternal grandfather, Emelio DeFilippo, always put black pepper on his pasta, so to pay homage to him, his Mia Cucina range of artisanal and gourmet pasta includes a black pepper linguini.

It pairs perfectly with this fresh tomato sauce, which she says is one of her favorites for summer cooking. “It’s very simple and easy.”


PG tested

2 tablespoons olive oil

4-6 garlic cloves, finely chopped (never add too much)

1/2 onion, finely chopped

2-3 large fresh tomatoes, diced (any variety)

12 ounce package of Mia Cucina Black Pepper Linguini

Grated parmesan cheese, to serve

Bring 4 liters of salted water to a boil.

In a medium sauté pan, heat olive oil until simmering. Add garlic and onions and sauté until soft and translucent.

Add diced tomatoes. Cook for about 8 minutes or until the tomatoes are tender.

While the tomatoes cook, prepare the pasta according to package directions (about 2-3 minutes), then drain, reserving about 1 cup of water.

Place hot, drained pasta in a large serving bowl. Add about 1/4 to 1/2 cup of water to the sauce in the pan and cook for a few minutes to combine. (The starchy, salty water will help the sauce thicken and bind to the pasta.)

Pour the sauce over the pasta and sprinkle with grated parmesan. Serve immediately.

For 2-3 people.

— Jodi Borello, Pasta Mia Cucina