Mediterranean Linguine with Basil and Tomatoes

Mediterranean Linguine with Basil and Tomatoes


"Fresh grape tomatoes and basil with lots of extra-virgin olive oil and grated Parmesan cheese bring the fresh tastes of Italy to this quick pasta dinner."


25 m {{adjustedServings}} servings 375 cals
Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 44.3g
  • 14%
  • Protein:
  • 10.3 g
  • 21%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 995 mg
  • 40%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Heat 6 quarts water to boiling. Add pasta and salt. Cook for the minimum recommended time on package directions. While pasta cooks, prepare sauce.
  2. Heat olive oil in large skillet on medium heat. Add tomatoes and garlic. Cook and stir 2 minutes or until tomatoes are soft. Remove from heat. Stir in vinegar and pepper flakes.
  3. Drain pasta. Add to skillet. Cook and stir 1 minute or until pasta is coated and hot. Remove from heat. Season with salt and pepper. Stir in basil and cheese. Serve with additional cheese, if desired.
Tips & Tricks
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating



  1. 119 Ratings


if you want to make this dish really italian, put much less olive oil, NO vinegar and add in the oil, while it's hot, a handful of breadcrumbs and chopped black olives (plus tomatoes, basil and ...

The 1/2 cup EVOO was a bit too oily for my family. Reduced the oil to 1/3 cup. I also added 2 cups of cooked chicken breast to make a complete meal. Delicious!

I substitute a large can of diced tomatoes because I like the extra sauciness created by the juices. 2-3 Tbs of oil is plenty for me. I mince 1 clove of garlic and thinly slice 1-2 more and fry...