Linguine with Fresh Tomatoes
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Since now we can have great tomatoes year-round, we can always enjoy their fresh flavor this way. (And remember ?never store your fresh tomatoes in the refrigerator, the cold ruins their taste and texture. Keep them right on the counter so they'll be sweeter and juicier.)
What You'll Need
- 1/2 cup plus 1 tablespoon olive oil, divided
- 2 teaspoons salt, divided
- 1 pound linguine
- 1 tablespoon dried basil
- 3 garlic cloves, peeled and minced
- 1/2 teaspoon black pepper
- 4 large ripe tomatoes, diced
- 1 pound (4 cups) shredded mozzarella cheese
- 1/2 cup chicken stock
- 1/2 of a red bell pepper, diced
- 2 tablespoons grated Parmesan cheese (optional)
What to Do
Place 1 tablespoon olive oil and 1-1/2 teaspoons salt in a large pot of boiling water; add the linguine and cook until tender but still firm, 8 to 10 minutes. Drain, rinse with warm water, and drain again; set aside.
Meanwhile, in a small saucepan, combine the basil, garlic, black pepper, the remaining 1/2 cup olive oil, and teaspoon salt. Warm over a low heat, stirring occasionally.
In a large bowl, combine the tomatoes, mozzarella, and heated oil mixture. Add the warm linguine and toss with the tomato mixture, chicken stock, red pepper, and Parmesan cheese, if desired. Serve immediately.