Best 7 Linguine With Raw Tomatoes And Basil Recipes
Indulge in the symphony of flavors with our enticing Linguine with Raw Tomatoes and Basil. This vibrant dish, bathed in the freshness of summer, captures the essence of Italian cuisine with its simplicity and bold flavors. Featuring plump, juicy tomatoes, aromatic basil, and the perfect al dente linguine, this recipe promises a delightful culinary experience.
Dive into the vibrant flavors of our Linguine with Roasted Tomatoes and Pine Nuts. This delightful variation adds a touch of smokiness and nutty crunch to the classic dish. The roasted tomatoes burst with concentrated sweetness, while the pine nuts provide a delightful textural contrast.
If you're seeking a vegan delight, our Linguine with Raw Tomatoes and Avocado will tantalize your taste buds. Creamy avocado adds a luscious richness to the mix, while a hint of lemon zest brightens up the flavors.
Craving a spicy kick? Our Linguine with Raw Tomatoes and Chili will set your palate ablaze. Fiery chili peppers infuse the dish with heat, while a touch of honey balances the spice with a hint of sweetness.
For those with dietary restrictions, our Gluten-Free Linguine with Raw Tomatoes and Basil offers a delicious alternative. Enjoy the same vibrant flavors with the assurance of gluten-free ingredients.
Each recipe in this collection offers a unique twist on the classic Linguine with Raw Tomatoes and Basil, ensuring that there's something to satisfy every palate.
SPAGHETTI WITH FRESH TOMATO AND BASIL SAUCE
This recipe came to The Times in 2003 from the chef Scott Conant, who was then cooking at his restaurant L'Impero in Manhattan. It is simple, classic Italian fare that makes the most of summer's tomatoes, but you can also make it with hothouse offerings and it will be delicious.
Provided by The New York Times
Categories dinner, weekday, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Blanch the tomatoes and remove the skins. Cut in half lengthwise and scoop out the seeds. Cut the tomatoes crosswise. Set aside in a bowl.
- Heat 3 ounces olive oil in a large, deep skillet over medium-high heat until it smokes slightly. Add tomatoes, salt, pepper and crushed red pepper. Since the tomatoes will reduce and the salt will be concentrated, it is better to season initially with a lighter hand.
- Chop the tomatoes with a potato masher until they are in fine chunks and all their liquid is released. Be sure they are chopped and crushed fine, for a semichunky sauce. Simmer for 25 minutes over medium heat.
- While the sauce simmers, heat the water for the pasta. Cook the spaghetti in salted water about half of the way cooked. Drain, reserving some of the water.
- Taste the sauce and adjust the seasoning if necessary. Add the pasta to the sauce and cook over medium-high heat until all the liquid is absorbed and the pasta is al dente. If the sauce is over-reduced, use the pasta cooking liquid to adjust it.
- At the last moment, remove the pan from the heat; add the extra-virgin olive oil, butter, basil and cheese. Mix thoroughly until the pasta is an orangy color. Taste again and adjust the salt if necessary. Remove to a platter. Serve.
Nutrition Facts : @context http, Calories 852, UnsaturatedFat 32 grams, Carbohydrate 99 grams, Fat 43 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 8 grams, Sodium 1167 milligrams, Sugar 12 grams, TransFat 0 grams
TOMATO BASIL PASTA
This recipe is a simple, flavorful dish served at room temperature. Fantastic! This dish will refrigerate well and is just as yummy the next day for lunch as a cold pasta salad!
Provided by ANGELA DAWN
Categories Main Dish Recipes Pasta
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Stir tomatoes, onion, olive oil, garlic, and basil together in a bowl.
- Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until cooked through but firm to the bite, 12 minutes. Drain.
- Toss warm pasta with feta cheese and Parmesan cheese in a large bowl. Stir tomato mixture into pasta and season with salt and pepper.
Nutrition Facts : Calories 413.9 calories, Carbohydrate 39.5 g, Cholesterol 35.6 mg, Fat 23.4 g, Fiber 2.2 g, Protein 13.3 g, SaturatedFat 8.1 g, Sodium 466.5 mg, Sugar 5.2 g
LINGUINE WITH FRESH TOMATOES
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
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.
FRESH TOMATO PASTA WITH BASIL
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Steps:
- Gather the ingredients.
- Place tomatoes, olive oil, lemon juice, and fresh basil in a large bowl. Season with salt and pepper. Mix gently and set aside to marinate.
- Bring a large pot of salted water to a fast boil and add spaghetti; cook until al dente according to package directions, about 7 to 8 minutes.
- Drain pasta and immediately toss with the tomato mixture.
- Serve immediately, sprinkled with Parmesan cheese.
Nutrition Facts : Calories 267 kcal, Carbohydrate 28 g, Cholesterol 7 mg, Fiber 2 g, Protein 7 g, SaturatedFat 3 g, Sodium 256 mg, Sugar 4 g, Fat 14 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
TOMATO BASIL LINGUINE
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
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.
PASTA WITH FRESH TOMATO SAUCE
Capture the pure taste of summer with this pasta. The secret: using raw, fresh tomatoes that have never seen the inside of a refrigerator for the tomato sauce. Recipe copyright 2012 by Eugenia Bone.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 8
Steps:
- Finely chop tomatoes, basil, parsley, and garlic, and mix together with oil (or pulse ingredients, including oil, in a food processor to blend).
- Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and toss it in a serving bowl with the raw sauce. Transfer to 6 shallow bowls, and drizzle with oil. Serve with cheese.
TOMATO AND GARLIC PASTA
There is nothing nicer than the flavor of fresh tomatoes. You can use canned, but the trouble you take to prepare this dish is worth it. You prepare the sauce while the pasta is cooking, no long hours of waiting. Great if you want meatless pasta.
Provided by ALMA-LOU
Categories Main Dish Recipes Pasta
Yield 4
Number Of Ingredients 9
Steps:
- Place tomatoes in a kettle, and cover with cold water. Bring just to the boil. Pour off water, and cover again with cold water. Peel. Cut into small pieces.
- Cook the pasta in a large pot of boiling salted water until al dente.
- In a large skillet or saute pan, saute the garlic in enough olive oil to cover the bottom of the pan. The garlic should just become opaque, not brown. Stir in the tomato paste. Immediately stir in the tomatoes, and salt and pepper. Reduce heat, and simmer until the pasta is ready; add the basil.
- Drain the pasta, but do not rinse in cold water. Toss with a couple of tablespoons of olive oil, and then mix into the sauce. Reduce the heat as low as possible. Keep warm, uncovered, for about 10 minutes when it is ready to serve. Garnish generously with fresh Parmesan cheese.
- VARIATIONS: Saute fresh quartered mushrooms with the garlic, or add shoestring zucchini along with the tomato.
Nutrition Facts : Calories 260.3 calories, Carbohydrate 41.9 g, Cholesterol 4.4 mg, Fat 6.8 g, Fiber 5 g, Protein 10.3 g, SaturatedFat 1.4 g, Sodium 235.6 mg, Sugar 7.5 g
Tips:
- Choose the ripest, most flavorful tomatoes you can find. This will make all the difference in the taste of your dish.
- Use a variety of colors of tomatoes. This will add visual appeal to your dish and also give it a more complex flavor.
- Don't overcrowd the pan when you're cooking the tomatoes. This will prevent them from steaming instead of sautéing.
- Season the tomatoes with salt, pepper, and garlic to taste. You can also add a pinch of red pepper flakes for a little heat.
- Cook the tomatoes until they are softened and slightly caramelized. This will take about 10-15 minutes.
- Add the basil leaves and cook for another minute or two. This will infuse the tomatoes with the flavor of the basil.
- Serve the linguine with the tomato sauce and a sprinkling of Parmesan cheese.
Conclusion:
Linguine with raw tomatoes and basil is a simple but delicious dish that is perfect for a summer meal. The combination of fresh, ripe tomatoes, fragrant basil, and al dente linguine is sure to please everyone at the table. This dish is also very easy to make, so it's a great option for busy weeknights. So next time you're looking for a quick and easy meal that is both delicious and healthy, give linguine with raw tomatoes and basil a try.
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