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Linguine with pesto and tomatoes

Serves 4 as a main course or 6 as part of a multi-course Italian meal Servings


  • 1 pound linguine
  • 1/2 cup genoese basil pesto
  • 1/2 pound ripe tomatoes


Baking Directions:

Preparation time:  10 minutesTotal time from start to finish:  25 minutes1.  Fill a pot for the pasta with at least 6 quarts of water, place over high heat, and bring to a boil.

  Add about 2 tablespoons salt to the boiling water, put in the linguine, and stir until all the strands are submerged.

  Cook until al dente.


  While the pasta is cooking, peel the tomatoes (see page 000), remove the seeds and cut into 1/4” dice.

  Place the tomatoes in the bowl you will serve the pasta in together with the pesto.

  Add about 2 tablespoons of the pasta cooking water and stir well.


  When the pasta is done, drain it well.

  Toss the pasta with the sauce and serve at once.

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