Linguine with Fresh Tomatoes and Basil

Linguine with fresh tomato and basilIt’s lacrosse season here in Michigan, so that means that most of my evenings are spent at games (both my son and daughter play). This means that the blog suffers and we eat out a lot. There are some nights that I’m able to cook dinner, but I try to keep it really simple – usually grilled chicken, fish or meat, and a simple side dish. I have a plethera of pasta combinations, but this is a favorite of ours. I almost always have cherry or grape tomatoes in the refrigerator, and I always try to keep fresh basil on hand; in a week or so I will have it fresh in the garden. This pasta side dish (or can be served as a vegetarian entree) comes together in no time – it really only takes a few minutes more than whatever the cooking time is for your pasta. This is a classic – simple and good. (Serves 4-6).

INGREDIENTS:Ingredients (2)

  • 1 Lb. of Linguine (or your favorite pasta)
  • 1 Cup Grape or Cherry Tomatoes (cut into halves or quarters)
  • 3 Cloves Fresh Garlic- finely chopped
  • 1/4 Cup Fresh Basil – rough chopped
  • 3-4 TBS. Olive Oil
  • 1/4 Cup Parmesan Cheese – grated
  • Salt and Pepper to taste


Bring a large pot of salted water to a boil for the pasta. Add the pasta to the boiling water. In the meantime, heat the olive oil in a large, deep saute pan. Add the garlic and saute until tender. Add the tomatoes and saute until softened. When cooked to desired tenderness, drain the pasta, reserving about 1/4 cup of cooking water. Add basil to saute pan, Add tomato and basil to pan to warmstir and then add pasta directly to the pan; add the parmesan cheese. Toss the pasta to combine and add pasta water if necessary. Add cooked pasta and tossSeason well with salt and pepper. Serve with additional grated parmesan cheese.



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