Tomato Basil Linguine Recipes

FRESH TOMATO PASTA WITH BASIL

Steps:

• Gather the ingredients.
• Place tomatoes, olive oil, lemon juice, and fresh basil in a large bowl. Season with salt and pepper. Mix gently and set aside to marinate.
• Bring a large pot of salted water to a fast boil and add spaghetti; cook until al dente according to package directions, about 7 to 8 minutes.
• Drain pasta and immediately toss with the tomato mixture.
• Serve immediately, sprinkled with Parmesan cheese.

LINGUINE WITH FRESH TOMATOES

Steps:

• Cook linguine according to package directions. Meanwhile, place all remaining ingredients except butter in a large bowl., Drain linguine; toss with butter. Add to tomato mixture and toss to combine.

LINGUINE WITH RAW TOMATOES AND BASIL

Steps:

• Coarsely chop the tomatoes, making sure to reserve the juice. Place tomatoes and juice in large bowl. Add the vinegar, 3 tablespoons of the extra-virgin olive oil, and the basil. Add the tablespoon of olive oil to a saute pan over medium high heat. Saute the garlic for 3 minutes, stirring. (Do not allow it to brown). Add to tomato mixture. Season to taste with salt and pepper. Let mixture sit at room temperature for at least 4 hours. When ready to serve, cook linguine in a large pot of boiling, salted water. When pasta is al dente, drain in a large colander, then transfer to a large bowl. Toss linguine with a tablespoon of extra-virgin olive oil and then with the Parmigiano-Reggiano. Divide linguine among 4 to 6 bowls. Top each bowl with about a cup of tomato chunks, retrieved from the tomato mixture with a slotted spoon. Ladle the remaining liquid around.

CREAMY TOMATO AND BASIL PASTA

Steps:

• Prepare the pasta per package directions.
• Over medium high heat, melt the butter. Add the garlic and Italian seasoning. Flash cook the garlic, about 1 minute, and then add crushed tomatoes. Add heavy cream and bring to a simmer.
• Add shredded Parmesan cheese, salt, pepper, and garlic powder, then immediately reduce to low heat and stir continuously, until the cheese melts and the sauce is smooth. Then stir in the basil giving it 2-3 minutes to wilt.
• Remove from heat and toss pasta with the sauce. Garnish with additional parmesan and/or fresh basil. Enjoy!

TOMATO BASIL PASTA

Steps:

• Stir tomatoes, onion, olive oil, garlic, and basil together in a bowl.
• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until cooked through but firm to the bite, 12 minutes. Drain.
• Toss warm pasta with feta cheese and Parmesan cheese in a large bowl. Stir tomato mixture into pasta and season with salt and pepper.

FRESH TOMATO BASIL LINGUINE

Steps:

• I have everything going at once for a quick dinner but if you can't do that toss a little olive oil with the cooked pasta to keep it from sticking.
• Cook the pasta according to package directions. Optional:Toss with desired spices.
• Cook the chicken by desired manner and cut into strips. Optional: toss with desired spices.
• Sauce:.
• In a skillet heat olive oil. Add tomatoes, garlic, sugar, salt and pepper. Simmer over low heat until tomatoes break down into a sauce.
• Add parsley and basil cook for another 3-5 minutes.
• Add lemon juice, cook 1 more minute and remove from heat.
• To serve: Divide pasta into 2 bowls, ladle sauce over pasta and sprinkle parmesan over sauce.

TOMATO AND BASIL PASTA

Steps:

• Combine olive oil, garlic, salt, and pepper in a large bowl. Toss in cooked and drained pasta. Tear tomatoes and cheese; scatter over pasta. Garnish with basil leaves, and sprinkle with pepper.

SPAGHETTI WITH FRESH TOMATO AND BASIL SAUCE

Steps:

• Blanch the tomatoes and remove the skins. Cut in half lengthwise and scoop out the seeds. Cut the tomatoes crosswise. Set aside in a bowl.
• Heat 3 ounces olive oil in a large, deep skillet over medium-high heat until it smokes slightly. Add tomatoes, salt, pepper and crushed red pepper. Since the tomatoes will reduce and the salt will be concentrated, it is better to season initially with a lighter hand.
• Chop the tomatoes with a potato masher until they are in fine chunks and all their liquid is released. Be sure they are chopped and crushed fine, for a semichunky sauce. Simmer for 25 minutes over medium heat.
• While the sauce simmers, heat the water for the pasta. Cook the spaghetti in salted water about half of the way cooked. Drain, reserving some of the water.
• Taste the sauce and adjust the seasoning if necessary. Add the pasta to the sauce and cook over medium-high heat until all the liquid is absorbed and the pasta is al dente. If the sauce is over-reduced, use the pasta cooking liquid to adjust it.
• At the last moment, remove the pan from the heat; add the extra-virgin olive oil, butter, basil and cheese. Mix thoroughly until the pasta is an orangy color. Taste again and adjust the salt if necessary. Remove to a platter. Serve.