Pesto Linguine in Fresh Tomato Sauce
Experience the perfect fusion of Italian classics with this Pesto Linguine in Fresh Tomato Sauce—a recipe that combines the vibrant flavors of sweet cherry tomatoes, fragrant basil pesto, and al dente linguine for a dish that’s as comforting as it is elegant. This quick and easy recipe, ready in just 30 minutes, features a light, garlicky tomato sauce infused with a hint of red chili flakes for a subtle kick, finished with a toss of rich basil pesto for a burst of herby goodness. Perfect for weeknight dinners or casual gatherings, this dish is topped with freshly grated Parmesan and garnished with basil leaves for a restaurant-quality touch. Whether you're a pasta enthusiast or a fan of bold, fresh flavors, this recipe is sure to tantalize your taste buds and leave everyone asking for seconds.
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Recipe Information
Ingredients
- 450 grams linguine
- 500 grams cherry tomatoes
- 3 tablespoons extra virgin olive oil
- 3 garlic cloves
- 4 tablespoons basil pesto
- 0.5 teaspoons red chili flakes
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 50 grams parmesan cheese (grated)
- 4 sprigs fresh basil leaves (for garnish)
- 4 liters water
Instructions
Bring 4 liters of water to a boil in a large pot. Add 1 teaspoon of salt to the boiling water.
Cook the linguine according to the package instructions until al dente, usually 9-11 minutes. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Meanwhile, heat 3 tablespoons of extra virgin olive oil in a large skillet over medium heat.
Finely chop the garlic cloves and add them to the skillet. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Cut the cherry tomatoes in half and add them to the skillet. Cook for 7-8 minutes, stirring occasionally, until the tomatoes soften and release their juices.
Add the red chili flakes, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper to the skillet. Stir to combine.
Reduce the heat to low and add the cooked linguine to the skillet, tossing to coat evenly with the tomato sauce.
Stir in 4 tablespoons of basil pesto. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
Remove the skillet from heat and sprinkle the pasta with grated parmesan cheese. Toss gently to combine.
Serve the pesto linguine warm, garnished with fresh basil leaves and an additional sprinkle of parmesan cheese, if desired.
Nutrition Facts
Calories |
1674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.4 g | 112% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 3667 mg | 159% | |
| Total Carbohydrate | 169.6 g | 62% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 18.6 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1144 mg | 88% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1819 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
