Description
This quick and comforting linguine with cherry tomato sauce is bursting with juicy tomatoes, garlic, fresh basil, and parmesan. A bright, simple pasta dish that’s ready in under 30 minutes.
Ingredients
Scale
- 12 ounces linguine
- 3 cups cherry tomatoes, halved
- 3 tablespoons olive oil
- 4 garlic cloves, thinly sliced
- 1/4 teaspoon red pepper flakes
- 1 teaspoon salt (plus more for pasta water)
- 1/2 teaspoon black pepper
- 1 handful fresh basil, torn
- 1/2 cup grated parmesan cheese
- 1/2 cup reserved pasta water
Instructions
- Bring a large pot of salted water to a boil and cook linguine until al dente. Reserve 1/2 cup of pasta water and drain.
- In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes, cooking for 1 minute until fragrant.
- Add cherry tomatoes and a pinch of salt. Cook for 5–7 minutes until tomatoes begin to burst.
- Add cooked pasta to the skillet and toss with tomatoes. Pour in reserved pasta water as needed to loosen the sauce.
- Season with black pepper and additional salt if needed.
- Stir in torn basil and grated parmesan. Toss to combine.
- Serve warm with extra basil and parmesan on top if desired.
Notes
- Use the sweetest, ripest cherry tomatoes for best flavor.
- Don’t skip the pasta water—it helps the sauce cling beautifully.
- To make it vegan, simply omit the parmesan or use a dairy-free alternative.
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 5g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 10mg