My F&W
quick save (...)

Linguine with Fresh Tomatoes, Basil and Garlic

  • FAST

the quick, easy sauce for this dish, linguine alla carettiera, can be prepared while the pasta cooking water comes to a boil. Or for more flavor, make the sauce ahead, letting the garlic and basil steep in the olive oil for an hour before adding the tomatoes and cheese.

Plus: More Pasta Recipes and Tips

  1. 2 tablespoons thinly sliced garlic (6 cloves)
  2. 1/2 teaspoon sea salt
  3. 1/2 cup extra-virgin olive oil
  4. 1/2 cup slivered basil leaves
  5. 2 tablespoons fresh lemon juice
  6. 1 pound tomatoes—peeled, seeded and thinly sliced lengthwise
  7. 1/4 cup freshly grated Pecorino Toscano or mild Pecorino Romano cheese, plus more for serving
  8. 1 pound linguine
  1. In a mortar, pound the garlic to a paste with the salt. Stir in the olive oil, then add the basil and lemon juice and pound gently until the basil is bruised. Scrape the sauce into a large pasta bowl and add the tomatoes and 1/4 cup of Pecorino Toscano cheese.
  2. Cook the linguine in a large pot of boiling salted water until al dente. Drain lightly. Immediately transfer the pasta to the bowl and toss until coated with the sauce. Serve at once, passing more Pecorino at the table.

Suggested Pairing

Try a white from Sicily with a lively bite.



Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.