Linguine With Fresh Tomatoes Food

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LINGUINE WITH FRESH TOMATOES



Linguine with Fresh Tomatoes image

This garlic and basil linguine is a perfect way to use up your late-summer tomato harvest. It makes a great light supper when paired with a salad, or you can make it heartier with some chopped chicken. -Susan Jones, Downers Grove, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 9

8 ounces uncooked linguine
3 medium tomatoes, chopped
6 green onions, sliced
1/2 cup grated Parmesan cheese
1/4 cup minced fresh basil or 4 teaspoons dried basil
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons butter

Steps:

  • Cook linguine according to package directions. Meanwhile, place all remaining ingredients except butter in a large bowl., Drain linguine; toss with butter. Add to tomato mixture and toss to combine.

Nutrition Facts : Calories 233 calories, Fat 9g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 567mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 3g fiber), Protein 8g protein.

LINGUINE WITH FRESH DICED TOMATOES



Linguine With Fresh Diced Tomatoes image

Juicy vine-ripened tomatoes, basil and olive, create a velvety sauce in 20 minutes.

Provided by Redazione Web

Categories     pasta

Time 20m

Yield 4

Number Of Ingredients 6

1 1/2LB. vine-ripened tomatoes
11OZ. linguine
2 garlic cloves
extra-virgin olive oil
basil leaves
thyme

Steps:

  • Score an x on top of the tomatoes and blanch for 90 seconds. Peel and remove the seeds. Chop the tomatoes into small cubes. Place the chopped tomatoes in a bowl, add 1 Tbsp. extra-virgin olive oil, a few chopped basil leaves, and let rest for 30 minutes.
  • Cook the linguine in boiling salted water until al dente.
  • In a large skillet, heat 5 Tbsp. extra-virgin olive oil with 1/2 clove of garlic and a few chopped sprigs of thyme. When the oil starts to sizzle, add the diced tomatoes, cook for a few minutes, then add salt and pepper. Drain the linguine and toss to coat with the sauce.

BACON-TOMATO LINGUINE



Bacon-Tomato Linguine image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
12 ounces fresh linguine
6 slices bacon, cut into 1/2-inch pieces
3 cups cherry or grape tomatoes
1 shallot, thinly sliced
2 large eggs
1/3 cup grated parmesan or pecorino romano cheese, plus more for topping
1 teaspoon finely grated lemon zest
Freshly ground pepper
1 cup fresh basil, torn

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 1/4 cups cooking water, then drain the pasta; set aside.
  • Meanwhile, cook the bacon in a large nonstick skillet over medium-high heat until crisp, about 5 minutes. Add the tomatoes and shallot and cook until the tomatoes are starting to burst, about 5 minutes. Pour off all but 2 tablespoons of the drippings from the skillet.
  • Whisk the eggs, cheese, lemon zest and 1 teaspoon pepper in a medium bowl. Slowly whisk in 1 cup of the reserved cooking water; set aside.
  • Reduce the heat under the skillet to medium low. Add the pasta and toss well. Slowly pour in the egg mixture, tossing, to make a creamy sauce, about 1 minute. Season with salt and add the remaining 1/4 cup cooking water as needed to loosen. Stir in the basil. Top each serving with more cheese and season with pepper.

LINGUINE WITH RAW TOMATOES AND BASIL



Linguine with Raw Tomatoes and Basil image

Provided by Food Network

Categories     main-dish

Time 4h25m

Yield 4 to 6 servings

Number Of Ingredients 8

3 pounds very ripe tomatoes
3 tablespoons red-wine vinegar
1/4 cup extra-virgin olive oil plus 1 tablespoon pure olive oil
1/2 cup coarsely chopped fresh basil leaves
2 tablespoons finely chopped garlic
Salt, pepper to taste
1 pound linguine
1/2 cup freshly grated Parmigiano-Reggiano

Steps:

  • Coarsely chop the tomatoes, making sure to reserve the juice. Place tomatoes and juice in large bowl. Add the vinegar, 3 tablespoons of the extra-virgin olive oil, and the basil. Add the tablespoon of olive oil to a saute pan over medium high heat. Saute the garlic for 3 minutes, stirring. (Do not allow it to brown). Add to tomato mixture. Season to taste with salt and pepper. Let mixture sit at room temperature for at least 4 hours. When ready to serve, cook linguine in a large pot of boiling, salted water. When pasta is al dente, drain in a large colander, then transfer to a large bowl. Toss linguine with a tablespoon of extra-virgin olive oil and then with the Parmigiano-Reggiano. Divide linguine among 4 to 6 bowls. Top each bowl with about a cup of tomato chunks, retrieved from the tomato mixture with a slotted spoon. Ladle the remaining liquid around.

TOMATO BASIL LINGUINE



Tomato Basil Linguine image

Hot pasta is tossed with a fresh-tasting sauce that includes tomatoes, basil and Brie cheese in this deliciously different dish. It's very pretty, too. Even when it cools off, this pasta tastes great. -Diann Mallehan, Grand Rapids, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 10 servings.

Number Of Ingredients 9

1 pound Brie or Camembert cheese, rind removed and cut into small pieces
4 large tomatoes, coarsely chopped
1 cup chopped fresh basil
1/2 cup olive oil
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon white pepper
1-1/2 pounds uncooked linguine
Shredded Parmesan cheese

Steps:

  • In a large serving bowl, combine the first seven ingredients. Let stand at room temperature for at least 1-1/2 hours. , Cook linguine according to package directions; drain. Toss with cheese mixture. Sprinkle with Parmesan cheese. Serve immediately.

Nutrition Facts : Calories 509 calories, Fat 25g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 414mg sodium, Carbohydrate 54g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein.

LINGUINE WITH FRESH TOMATOES



Linguine with Fresh Tomatoes image

'This garlic and basil pasta recipe is a wonderful way to use your bounty of late-summer tomatoes,' suggests Susan Jones of Downers Grove, Illinois. 'Ideal as a side dish for grilled chicken, it also makes a great light supper when coupled with a salad and breadsticks.'

Provided by Allrecipes Member

Time 15m

Yield 6

Number Of Ingredients 9

8 ounces uncooked linguine
3 medium tomatoes, chopped
6 medium (4-1/8" long)s green onions, sliced
½ cup grated Parmesan cheese
¼ cup minced fresh basil
2 garlic clove (blank)s garlic cloves, minced
1 teaspoon salt
½ teaspoon pepper
3 tablespoons butter or stick margarine

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large serving bowl, combine the tomatoes, onions, Parmesan cheese, basil, garlic, salt and pepper. Drain pasta and toss with butter. Add to tomato mixture; toss to coat.

Nutrition Facts : Calories 231.6 calories, Carbohydrate 31.5 g, Cholesterol 21.1 mg, Fat 8.7 g, Fiber 2.5 g, Protein 8.5 g, SaturatedFat 5 g, Sodium 474.8 mg, Sugar 3.3 g

LINGUINE WITH FRESH TOMATOES, OLIVES, AND FETA CHEESE



Linguine With Fresh Tomatoes, Olives, and Feta Cheese image

Got this recipe out of the Easy Weeknight Favorites Cookbook by Southern Living. I have not tried it yet, but it looks light, fresh, and delicious!

Provided by uvanavychica

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 (16 ounce) box linguine
4 large tomatoes, chopped
3 tablespoons fresh basil, chopped
2 garlic cloves, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 (2 1/4 ounce) can sliced black olives
3/4 cup crumbled feta cheese

Steps:

  • Cook pasta according to package directions.
  • Meanwhile, combine tomato, basil, olive oil, garlic, salt, and pepper in mixing bowl.
  • Drain pasta and place in large serving bowl. Top with tomato mixture, sprinkle with feta cheese and olives. Serve.

Nutrition Facts : Calories 581.2, Fat 13.2, SaturatedFat 5.3, Cholesterol 25, Sodium 758.9, Carbohydrate 95.1, Fiber 6.5, Sugar 8, Protein 20.8

LINGUINE WITH TOMATOES AND TOFU



Linguine With Tomatoes And Tofu image

Provided by Florence Fabricant

Categories     dinner, easy, weekday, pastas, main course

Time 35m

Yield 4 servings

Number Of Ingredients 9

12 ounces linguine
Salt
3 to 4 medium-large ripe tomatoes, about 2 pounds
3 tablespoons extra-virgin olive oil
3 large cloves garlic, sliced very thin
2 tablespoons drained capers
8 ounces firm tofu, in 1/2-inch dice
1 teaspoon hot red pepper flakes, or to taste
1/4 cup finely slivered fresh basil leaves

Steps:

  • Bring a large pot of water to a boil for the linguine. Toss in a teaspoon of salt.
  • While water is coming to a boil, core tomatoes, cut in eighths and pulse in a food processor until finely chopped. Transfer the chopped tomatoes to a colander suspended over a bowl so excess liquid can drain.
  • When the water is boiling, add the linguine and stir.
  • Heat two tablespoons of the oil in a saucepan, add the garlic and cook over medium-low heat until lightly browned. Remove from the heat and put in a large bowl. Stir in the drained tomatoes and capers and fold in the tofu. Season to taste with salt and hot red pepper flakes. The seasonings should be fairly assertive so they will not fade once the pasta is mixed in. Set aside.
  • When the linguine has cooked about seven minutes and is al dente, drain it in a colander, toss it with the remaining tablespoon of oil and add it to the bowl with the tomatoes. Add the basil and fold all the ingredients together. Check seasonings and serve while still warm.

Nutrition Facts : @context http, Calories 514, UnsaturatedFat 13 grams, Carbohydrate 72 grams, Fat 17 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 626 milligrams, Sugar 5 grams

FRESH TOMATO PASTA



Fresh Tomato Pasta image

This is an extremely simple pasta recipe that I love to make when I don't really feel like cooking! I use rigatoni, but you can use whatever pasta you prefer. This is especially delicious with tomatoes fresh from your garden. Serve with garlic bread and a simple lettuce salad with Italian dressing.

Provided by Langu

Categories     Main Dish Recipes     Pasta

Time 22m

Yield 2

Number Of Ingredients 6

1 (8 ounce) package dry pasta
1 clove garlic
1 medium tomato
1 teaspoon dried basil
1 tablespoon olive oil
1 pinch salt

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
  • Coarsely chop the tomato and transfer to a small bowl. Sprinkle the tomato chunks with basil, olive oil, and salt. Set aside.
  • Once the water is boiling, stir in the rigatoni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander, and then return the pasta to the pot.
  • Pour the tomato mixture over the pasta and toss to mix.

Nutrition Facts : Calories 501.5 calories, Carbohydrate 82.2 g, Cholesterol 134.4 mg, Fat 12 g, Fiber 4.3 g, Protein 17.1 g, SaturatedFat 2.6 g, Sodium 33.4 mg, Sugar 7 g

LINGUINE WITH PANCETTA AND SAUTEED CHERRY TOMATOES



Linguine with Pancetta and Sauteed Cherry Tomatoes image

Provided by Gerald Colapinto

Categories     Pasta     Pork     Sauté     Quick & Easy     Meat     Bacon     Sausage     Bon Appétit     California

Yield Makes 4 servings

Number Of Ingredients 8

12 ounces linguine
1/4 cup olive oil
6 garlic cloves, chopped
4 ounces sliced pancetta or bacon, chopped
1/4 teaspoon dried crushed red pepper
1 1/2 pounds cherry tomatoes
1 1/4 cups grated Pecorino Romano or Parmesan cheese, divided
1/2 cup chopped fresh basil, divided

Steps:

  • Cook linguine in pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup liquid. Return pasta to pot.
  • Meanwhile, heat oil in large skillet over medium-high heat. Add garlic; stir 30 seconds. Add pancetta and crushed red pepper; sauté until pancetta is crisp, about 4 minutes. Add tomatoes; sauté until soft, about 4 minutes.
  • Transfer tomato mixture to pot with pasta. Add 3/4 cup cheese and 1/3 cup basil. Toss over medium heat until cheese melts and sauce coats pasta, adding cooking liquid by 1/4 cupfuls if dry. Season with salt and pepper. Transfer to bowl. Sprinkle with basil. Serve remaining cheese alongside.

LINGUINI WITH GARLICKY SHRIMP AND FRESH TOMATOES



Linguini With Garlicky Shrimp and Fresh Tomatoes image

Adopted from Weight Watcher's From Pantry to Plate, Easy Meals from Food You Keep on Hand. Part of the Cookbook Swap Fall 2008. Partner ALSKANN points-7

Provided by Chef1MOM-Connie

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

6 ounces linguine
2 tablespoons unsalted butter
1 lb large shrimp, peeled and deveined
1/2 teaspoon salt
6 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes
4 plum tomatoes, chopped
3 tablespoons parsley, chopped
1 tablespoon lemon juice

Steps:

  • Cook the linguine as per directions, drain.
  • Meanwhile, melt 2 tsp butter in large skillet over med-high heat. Sprinkle the shrimp with 1/4 tsp of salt and add to skillet.
  • Cook until pink and opaque, 1 1/2 -2 min each side. Transfer to a plate.
  • Melt the remaining butter in the same skillet over med-high heat. Add garlic and crushed red pepper, soak stirring until fragrant about 30 seconds. Add the tomatoes and remaining salt, cook striirring occassionally, until the tomatoes just begin to wilt, 1-2 minutes.
  • Add shrinp and cook until heated through, about 1 min longer.
  • Add the cooked linguini, parsley, and lemon juice, cook, tossing until combined.

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