Linguine with Stewed Tomato Sauce

° Serves 4

There are many different types of pasta at the market, of course, but I prefer linguine for this dish with Quick Tomato Sauce. The French often serve grated Gruyère with pasta, and I like it this way, but you can substitute the more familiar Parmesan.

• 1 pound thin linguine
• ¼ cup virgin olive oil
• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ¾ cup shredded good-quality Swiss cheese, preferably Gruyère, or ¼ cup grated Parmesan cheese
• 2½ generous cups Quick Tomato Sauce
• Hot pepper flakes

Bring 3 to 4 quarts water to a strong boil in a large pot. Add the pasta to the boiling water and push it under the water with a spoon or fork to submerge it completely. As the water returns to the boil, stir gently to separate the strands of linguine, and cook for 10 to 12 minutes, or until the pasta is as tender as you like. Scoop ½ cup of the cooking liquid into a large stainless steel bowl and drain the pasta.

Add the olive oil, salt, pepper, cheese, and the pasta to the reserved cooking liquid into the bowl. Toss until well combined. Divide among four plates and top each serving with ½ cup of the hot tomato sauce and some pepper flakes if desired. Serve immediately.

Leftover pasta reheats perfectly in a microwave oven.