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Mediterranean Linguine with Basil and Tomatoes

Mediterranean Linguine with Basil and Tomatoes

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Crisco(R) Olive Oil

Crisco® Olive Oil

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 44.3g
  • 14%
  • Protein:
  • 10.3 g
  • 21%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 1044 mg
  • 42%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

Luisellabella
55

Luisellabella

3/9/2011

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 pepper flakes). You will love it!!!

KyCook
32

KyCook

3/8/2011

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!

citloml
31

citloml

3/2/2011

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 them for about a minute before adding the tomatoes.