Linguine with Fresh Tomatoes
We are adding the recipe to your Recipe Box.
This was added to your Recipe Box.
Since now we can have great tomatoes year-round, we can always enjoy their fresh flavor this way. (And remember ?never store your fresh tomatoes in the refrigerator, the cold ruins their taste and texture. Keep them right on the counter so they'll be sweeter and juicier.)
What You'll Need:
- 1/2 cup plus 1 tablespoon olive oil, divided
- 2 teaspoons salt, divided
- 1 pound linguine
- 1 tablespoon dried basil
- 3 garlic cloves, peeled and minced
- 1/2 teaspoon black pepper
- 4 large ripe tomatoes, diced
- 1 pound (4 cups) shredded mozzarella cheese
- 1/2 cup chicken stock
- 1/2 of a red bell pepper, diced
- 2 tablespoons grated Parmesan cheese (optional)
What To Do:
Place 1 tablespoon olive oil and 1-1/2 teaspoons salt in a large pot of boiling water; add the linguine and cook until tender but still firm, 8 to 10 minutes. Drain, rinse with warm water, and drain again; set aside.
Meanwhile, in a small saucepan, combine the basil, garlic, black pepper, the remaining 1/2 cup olive oil, and teaspoon salt. Warm over a low heat, stirring occasionally.
In a large bowl, combine the tomatoes, mozzarella, and heated oil mixture. Add the warm linguine and toss with the tomato mixture, chicken stock, red pepper, and Parmesan cheese, if desired. Serve immediately.
Report Inappropriate Comment
Are you sure you would like to report this comment? It will be flagged for our moderators to take action.
Thank you for taking the time to improve the content on our site.
LATEST TV RECIPE & VIDEO
At first glance, you might think this is a rice dish, but it's actually a pasta side dish! Ya see, orzo is a small, rice-shaped pasta, that's often used interchangeably with rice. In our recipe for Orzo Mushroom Toss, we used orzo for its nuttier flavor, which goes great with the fresh mushrooms!