Linguine with Fresh Tomatoes Recipe

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2 votes | 6849 views

Since we can have great tomatoes year around, we can always enjoy their fresh flavor this way.

Remember: Never store your fresh tomatoes in the refrigerator, the cold ruins their taste and texture. Keep them right on the counter so they'll be sweeter and juicier.

Prep time:
Cook time:
Servings: 8


Cost per serving $0.94 view details


In a large bowl, combine the olive oil, 1/2 teaspoon salt, basil, garlic, black pepper, tomatoes, bell pepper and scallions. Toss to coat; set aside for 30 minutes.
Meanwhile, add 1-1/2 teaspoons salt in a large pot of boiling water; add the linguine and cook until al dente' (tender but still firm), 8 to 10 minutes. Drain, rinse with warm water, and drain again; place back in hot pot.
Pour hot chicken stock over linguine. Add tomato mixture over pasta and let rest (covered) on warm part of stove for 30 minutes. Do not mix. The pasta will absorb most of the liquid from broth and tomatoes. After 30 minutes add cheeses and toss with pasta; serve warm.
Cook's Note:
This recipe is great when you use angle hair pasta. If you want to make a meal/vegetarian, try using Ronzoni's Garden Delight Fettuccine and use vegetable stock instead of chicken.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 193g
Recipe makes 8 servings
Calories 398  
Calories from Fat 157 39%
Total Fat 17.76g 22%
Saturated Fat 3.81g 15%
Trans Fat 0.0g  
Cholesterol 9mg 3%
Sodium 707mg 29%
Potassium 378mg 11%
Total Carbs 47.22g 13%
Dietary Fiber 3.2g 11%
Sugars 4.1g 3%
Protein 12.61g 20%
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  • J. Gino Genovesi
    This is boss recipe. J. Gino Genovesi
    I've cooked/tasted this recipe!
    1 person likes this review


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