Quick Linguine with Roasted Tomatoes and Fresh Basil
When it's tomato season, grab some basil from the windowsill and make this classic pasta dish.
Servings: 8 servings
Ingredients
- 1 box linguine plus 4-6 quarts of water to boil it in & 1Tbsp +½ teaspoon salt for water
- 1 cup cherry tomatoes plus 1 tablespoon olive oil and salt & pepper for roasting
- ½ cup fresh basil leaves
- 4 tablespoon olive oil
- ⅓ cup pine nuts
- 2 teaspoon fresh lemon juice
- 2 cloves fresh grated garlic
- Pink salt and freshly ground black pepper to taste
- Fresh parmesan optional
Instructions
- Fill pot with water and add salt, turn burner on high to bring water to a boil.
- Preheat oven to 400.
- Place cherry tomatoes on a cookie sheet, drizzle with olive oil and salt and pepper.
- Put tomatoes in oven and roast for 15-20 minutes, remove and set aside.
- When water comes to a boil, add pasta and cook according to instructions on box.
- Strain pasta.
- Transfer pasta to a large pasta plate or iron skillet. ( I like the skillet for presentation)Buy iron skillet here
- TossBuy wooden pasta tossers here with olive oil, pine nuts, lemon juice, grated fresh garlic and salt and pepper.
- Top with roasted tomatoes and fresh basil.
- Top with fresh parmesan (optional)
- Serve immediately.
Notes
If you don't like roasted tomatoes this is just as good with raw tomatoes. I would just cut them and season with salt and pepper.