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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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 servings


  • 8 ounces uncooked linguine
  • 3 medium tomatoes, chopped
  • 6 green onions, sliced
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup minced fresh basil or 4 teaspoons dried basil
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons butter


  • 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
1 cup: 233 calories, 9g fat (5g saturated fat), 21mg cholesterol, 567mg sodium, 32g carbohydrate (3g sugars, 3g fiber), 8g protein.

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  • mmchuber
    Jul 24, 2020

    Very good! I cut back on garlic (3 for double batch) and added black olives. I used half butter and half EVOO.

  • abileneblueboy
    Jun 7, 2020

    I don’t usually write a review but I felt the need for this recipe. I love all kinds of pasta but often tire of the heavy cream or heavy tomato sauces. This recipe is light and very flavorful, a great way to use up tomatoes (my favorite are the Campari because they hold up well, it just takes more). It’s a fantastic summer dish...stand alone with a salad or use as a side. The addition of shrimp or chicken makes the dish a more solid meal if your trying to please a hungry husband. Mine gave this rave reviews and he’s not much of a pasta man. I only made an addition by adding red or cayenne pepper because it adds a little oomph which we love. So easy and quick. You can throw everything together ahead of time to meld the flavors and just add your linguine right before serving. I have made with all different kinds of pasta and all are wonderful. Plenty good for company as well, just don’t forget to spice it up a bit. I have also used olive oil instead of the butter...either way is great.

  • Jennifer
    Feb 11, 2020

    No comment left

  • Debbie
    Sep 12, 2019

    It was wonderful, I also used evo. I also added shrimp. Will definitely make it again

  • While2008
    Aug 16, 2015

    It was excellent.The only thing I changed was use olive oil instead of butter. Will definitely make again.

  • LostTime
    Oct 6, 2014

    This was very good and delicious. I will make again. I had left overs so I will see how well it freezes. If freezing doesn't work, next time I will try cutting it by half. I used 4 tablespoons of butter and 3 garlic cloves. I felt the pasta needed more moisture and I always add more garlic than a recipe calls for. I loved how easy this recipe was to whip up. I will keep it handy for tomato season.

  • soopercooper
    Aug 18, 2014

    This has been a summer favorite in our house for years. Perfect towards the end of the growing season when we have lots of tomatoes. I dice and fry chicken in butter and toss into the mix and we eat it as a meal. I also use whole wheat thin spaghetti noodles as we prefer the noodles thinner. The leftovers are just as good as when it is first made.

  • neen0319
    Jan 22, 2014

    Love this recipe! It's very easy to make and my family loves it! I don't make any changes to the recipe.

  • ConnieK
    Jul 6, 2012

    I absolutely love this pasta dish. This is now my favorite was to have pasta. The best!!!!

    Jan 8, 2012

    I made this recipe but modified it a little bit,I infused the garlic with evoo,added red pepper flakes, added blake olives, less basil, since I didnt have fresh on hand & used cherry tomatoes. I did add butter after a few minutes of the garlic in oil, WONDERFUL LIGHT TASTY dish, Who needs meat when something taste this wonderful, thanks to the creator of this dish! One of our fav's