Linguine with Fresh Tomatoes Basil

There is something truly special about tossing warm pasta with just-picked tomatoes, a handful of herbs, and a sprinkle of cheese. This linguine with fresh tomatoes is my quick dinner go-to in late summer when tomatoes are bursting with flavor and the whole meal comes together in twenty minutes.

I discovered this one frantic evening when I wanted something cozy but not heavy. The freshness blew me away the first time and now it is a staple for dinner on hot nights.

Ingredients

• Linguine pasta: look for bronze cut varieties which hold sauce well
• Ripe fresh tomatoes: choose the ripest for juicy flavor and vibrant color I like a mix of red and yellow if possible
• Green onions: add subtle sharpness go for firm bright green stalks
• Parmesan cheese: freshly grated for richness and nutty notes use real Parmigiano Reggiano if you can find it
• Fresh basil leaves: provide that signature summer aroma only use leaves that are bright and unbruised dried basil works fine in a pinch
• Garlic cloves: minced fresh garlic will make all the difference avoid any with green shoots for best flavor
• Salt: enhances all the other flavors
• Pepper: provides gentle heat and balance use freshly cracked black pepper for the best aroma
• Butter: coats the hot linguine and helps everything meld together unsalted is my preference so I can control the seasoning

Step-by-Step Instructions

Boil the Pasta:

Fill a large pot with water and bring it to a rolling boil Season the water generously with salt Add the linguine and cook according to the package directions Stir occasionally so nothing sticks Check two minutes before the package says it is done for perfect al dente texture

Mix the Fresh Ingredients:

While the pasta is cooking combine the chopped tomatoes green onions Parmesan basil garlic salt and pepper in a big mixing bowl Toss everything so the vegetables are well mixed and the cheese is evenly distributed Wait to add the butter

Drain and Butter the Pasta:

As soon as the linguine reaches al dente drain it well and return it briefly to the hot pot Add the butter and toss until every strand is glossy and coated The heat from the pasta will melt the butter perfectly

Combine and Toss:

Pour the warm buttery pasta over the tomato mixture in the large bowl Toss everything together rapidly The heat from the noodles will soften the tomatoes just enough and mingle all the flavors Top with a little extra Parmesan and fresh basil if you like

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Basil is honestly my favorite part of this dish I have memories of going out to the garden as a kid pinching fresh basil leaves and running back to the kitchen Their aroma instantly makes this pasta extra special and reminds me of summer family dinners.

Storage Tips

Store leftovers in a tightly sealed container in the fridge for up to two days The pasta will absorb the juices from the tomatoes making it extra tasty Served cold it is almost like a pasta salad

Ingredient Substitutions

No linguine Reach for spaghetti or fettuccine Any long pasta will work If you do not have fresh basil flat leaf parsley brings brightness in a different way Try pecorino if you are out of Parmesan

Serving Suggestions

This dish shines with simply grilled chicken shrimp or as a main with a snappy green salad I also love it with toasted bread to soak up the juices and a glass of chilled white wine for the grownups

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A Bite of History

This pasta embodies the spirit of Italian cucina povera making a rich satisfying meal with just a handful of humble ingredients Fresh tomato pasta sauces like this came from home kitchens before storebought sauces were a thing and it is all about letting each ingredient shine

Recipe FAQs

→ Can dried basil be substituted for fresh?

Yes, 4 teaspoons of dried basil can replace fresh basil, but fresh will provide brighter flavor.

→ What type of tomatoes work best?

Ripe, firm tomatoes such as Roma or vine-ripened varieties give the best texture and flavor.

→ How can the dish be made creamier?

Stirring in a splash of cream or extra Parmesan when tossing the pasta can add creaminess.

→ Is it possible to use another pasta shape?

Absolutely—spaghetti, fettucine, or even penne all work well with the tomato and basil mixture.

→ How should leftovers be stored?

Keep leftovers in an airtight container in the fridge and enjoy within two days for best flavor.