Today I’ve prepared one of the quintessential summer dishes, Linguine with Tomato and Basil. I used cherry tomatoes from my garden, but grape tomatoes work just as well. All fragranced with plenty of fresh basil. Truly delicious, the sweet and juicy tomatoes create a perfect balance of flavors. Try them because they are really yummy. I used linguine, but spaghetti are just as perfect, and even short pasta goes wonderfully with this classic sauce that never fades. Completed with a drizzle of extra virgin olive oil, this dish celebrates Italian cuisine in all its simplicity.
- Difficulty: Very Easy
- Cost: Very Affordable
- Preparation time: 10 Minutes
- Portions: 1 Person
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 lb oz cherry tomatoes
- to taste basil
- to taste salt
- 1 shallot
- 1 clove garlic
- 12 oz oz linguine
Tools
- Pan
- Pasta Pot
- Ladle
Steps
In a pan, sauté the shallot and minced garlic for 5 minutes.
Add the washed and halved cherry tomatoes and continue cooking for about 10 minutes.
Add the basil and cook for another 5 minutes. Meanwhile, boil the linguine in plenty of salted water for the time indicated on the package.
Pour the al dente linguine over the tomatoes, mix and serve.
Before serving, a drizzle of extra virgin olive oil.
