Garlic Linguine with Fresh Tomato and Basil

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

8 oz

Linguine

5 cloves

Garlic

2

Roma Tomatoes

2 Tbsp

Olive Oil

2 Tbsp

Fresh Parsley

2 Tbsp

Fresh Basil

1

Lemon , freshly squeezed

1/2 Tbsp of juice needed for 2 servings

to taste

Salt

Cooking Instructions

HIDE IMAGES

Step 1

Bring a large pot of salted water to a boil for the Linguine (8 oz) . While waiting, begin preparing the other ingredients.

Step 2

Using a mandolin or a sharp knife, thinly slice the Garlic (5 cloves) . You want about the thickness of a dime, about 1 millimeter

Step 3

Dice the Roma Tomatoes (2) . Chop the Fresh Parsley (2 Tbsp) and Fresh Basil (2 Tbsp) .

Step 4

When the water is boiling and you've added the pasta, you can begin to cook the garlic. Heat Olive Oil (2 Tbsp) in a large pan, and cook the garlic until soft and slightly golden, about 4 minutes.

Step 5

Add the tomatoes and cook for just a minute or two, as you want them to hold their shape. Lightly Salt (to taste) as it cooks.

Step 6

Your pasta should be about halfway cooked. Turn the pan to high heat and add the pasta right from the pot. Don't drain the pasta first. You'll continue to cook it in the garlic, oil, and tomatoes until it is al dente.

Step 7

As it cooks, ladle in some pasta water every minute or so. I used a total of four ladles of pasta water, cooking the pasta in the pan for an additional 4-5 minutes.

Step 8

When al dente, remove from the heat and toss in the parsley, basil, and Lemon (1) . Add salt, if desired.

Step 9

Serve immediately, garnished with additional parsley or basil on top.