Linguine with Fresh Tomatoes and Basil

Fresh Tomato Basil Pasta - Cook It Fresh

We have only a small patch of ground to use for a garden in our back yard and I’ve mostly filled it with fresh herbs. Since this is the first year we’ve lived in our house, I wasn’t sure what the soil quality was like or if anything would grow. To my surprise (and with some unusually wet weather this spring and summer), we now have a thriving herb garden growing in a small space under our kitchen window. The parsley and basil are growing especially well and I’ve been trying to find recipes to use up this unexpected bounty of fresh herbs. I recently remembered a pasta recipe I used to make with fresh tomatoes, garlic and basil. I couldn’t remember where the recipe came from or what exactly was in it, but I do remember that it tasted just like a summer meal should and this is my attempt to recreate that fresh, lemony flavor of summers past. It’s also a wonderful meal for summer because the “sauce” is really just a mixture of fresh tomatoes, herbs, oil and garlic that does not have to be cooked at all. Unlike a rich marinara or bolognese sauce which need to simmer for hours, this pasta only requires a little chopping and tossing.

I used basil and parsley because I needed to use up some of the parsley growing wild in my garden, but I actually ended up loving the additional herbal freshness of the parsley. Parmesan might seem like too strong a flavor for this pasta, but I think it adds a nice briny element, so I put a little in the pasta and just a sprinkling on top. However, this could easily be made vegan and dairy-free by omitting the parmesan and using egg-free noodles.

Ingredients for Fresh Tomato Basil Pasta - Cook It Fresh

Linguine with Fresh Tomatoes and Basil

Linguine with Fresh Tomatoes and Basil

Ingredients

  • 1 pound linguine
  • 4 medium, ripe tomatoes, diced
  • 1/4 cup sliced fresh basil leaves
  • 1/4 cup chopped fresh parsley
  • 2 garlic cloves, crushed
  • Zest of 1 lemon
  • 1/3 cup freshly grated parmesan cheese, plus extra for topping
  • 1 teaspoon kosher salt
  • a few grinds freshly ground black pepper
  • 3 Tablespoons olive oil
  1. Bring a large pot of water to a boil. Add the linguine and cook according to package directions. While the linguine cooks, add the tomatoes, herbs, garlic, zest, cheese, salt and pepper to a large bowl. Drizzle in the olive oil while gently tossing the ingredients to combine.
  2. Drain the cooked linguine and add to the bowl with the tomato mixture. Using two forks or a pasta server, gently toss the linguine with the tomato mixture until mixed. Serve immediately, topped with extra parmesan, if desired.
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