Cherry Tomato Basil Linguine
Some nights call for nothing more than good pasta, sweet tomatoes, and fresh basil, and this cherry tomato basil linguine is my answer to those nights. It is not Mexican, but it shares the heart of how I was raised to cook: let a few good ingredients shine and do not overcomplicate dinner. When the cherry tomatoes burst in the pan and the basil hits the heat, my whole kitchen smells like summer. I make this when I want something fresh and fast and a little romantic. Twirl it up on a weeknight, and remember that simple can be special.
This Cherry Tomato Basil Linguine is a light and flavorful summer pasta made with juicy cherry tomatoes, garlic, fresh basil, and melty mozzarella. It comes together in under 30 minutes and is perfect for an easy yet elegant weeknight dinner.
Ingredients
- ½ lb Linguine
- 2-3 tablespoon olive oil
- 5 garlic cloves minced
- 1 ½ lbs cherry tomatoes halves
- 1 tsp red chili flakes or to taste
- salt and pepper to taste
- ½ cup pasta water
- ¼ cup fresh basil chopped (plus more for serving)
- ⅓ cup freshly grated parmesan cheese
- fresh mozzarella torn into chunks
Instructions
- Cook the PastaBring a large pot of salted water to a boil. Cook the linguine until al dente according to package instructions. Reserve ½ cup of pasta water before draining.
- Sauté GarlicIn a large skillet over medium heat, warm the olive oil. Add the minced garlic and cook for about 30 seconds, just until fragrant—don’t let it brown.
- Make the Tomato SauceStir in the halved cherry tomatoes and red chili flakes. Season with salt and pepper. Let cook for 6–8 minutes, stirring occasionally. When the tomatoes begin to burst, gently mash them with a potato masher or spoon to create a chunky sauce
- Simmer with BasilAdd the reserved pasta water and stir in chopped fresh basil. Simmer for another 3–4 minutes to let the flavors meld.
- Finish the PastaReduce the heat and add the grated parmesan, stirring to melt. Toss in the cooked linguine and mix until the noodles are evenly coated.
- ServePlate the pasta and top with more basil, additional parmesan, and torn mozzarella. Serve warm and enjoy!