Linguine With Tomato 'fillets'

• 1 28-ounce can plum tomatoes, or about 2 pounds peeled fresh tomatoes
• Salt to taste
• 1 pound linguine or spaghetti
• 4 tablespoons extra virgin olive oil
• 1 tablespoon minced garlic
• Red pepper flakes to taste
• 3 tablespoons minced basil or parsley

1. Cut tomatoes into strips, discarding seeds and juice; place in a strainer to drain while you bring a pot of salted water to the boil for the pasta.
2. Start the sauce in the next step, and start cooking pasta when water boils.
3. Combine tomatoes, oil, garlic, salt and pepper in a 10-inch skillet, and bring to a boil over medium-high heat.
4. Cook briskly for about 5 minutes (8 minutes for fresh tomatoes), stirring occasionally.
5. The tomatoes should remain in pieces, and there should be no liquid remaining in the pan other than the oil.
6. Toss the pasta with the sauce and the basil or parsley, and serve immediately.

tomatoes, salt, linguine, extra virgin olive oil, garlic, red pepper, basil

Taken from cooking.nytimes.com/recipes/8359 (may not work)