Linguine with Sauteed Tomatoes and Garlic

Linguine with Sautéed Tomatoes and Garlic


This is one of our favorite week night go-to meals.  It is just so fast, easy, healthy and absolutely delicious.  As a newly- wed back in college, I came up with this incredibly flavorful recipe when there was nothing in the refrigerator and cupboards but a couple of tomatoes, some garlic, butter, Parmesan cheese and some pasta. To this day this pasta dish remains one of my husband’s ultimate favorite dishes.  In his words..." I could eat this once a week for the rest of my life!" Fortunately our children love it too!   I love the fact that it makes fabulous use of all your home grown tomatoes that you don’t know what to do with!  If you ARE using homegrown tomatoes that are really juicy, you most likely won’t need to add any pasta water.  Store bought tomatoes are usually quite dry so pasta water may need to be added to make the sauce really saucy!

12 ounces linguine made according to package directions and drained

1/3 cup olive oil

½-1 cup boiling pasta water, if needed

4-5 large fresh garden tomatoes, chopped

4-5 cloves garlic, minced

1 tablespoon (more or less to taste) chicken or vegetable bouillon granules

handful of fresh basil and or parsley, chopped (or use a big pinch of dried if needed)

coarse salt and fresh ground pepper to taste 

lots of grated Parmesan cheese 

Put a pot of water on to boil.  Add salt and olive oil.  Cook pasta according to package directions.  (Note: The sauce will cook in the amount of time it takes your water to boil and pasta to cook.)  Chop up all your tomatoes and place in a bowl with all the  juices.  Mince garlic.  Chop fresh parsley and basil.  Set aside. In large sauté pan, on low heat, heat olive oil and add tomatoes and juices, garlic, spices and pasta water (water taken from pot of boiling pasta) sauté on lower heat, 5 minutes or so.   Pour cooked pasta into large pasta bowl and toss with a little olive oil, dried parsley and a little salt and pepper.  Serve sauce over individual servings of linguine.  Top with grated Romano or Parmesan and extra fresh herbs. Serve with additional cheese and plenty of crusty bread.