Garlic Linguine Recipe -
Garlic Linguine Recipe

Garlic Linguine

Recipe by  

"Here's an especially versatile side dish, showcasing Italian seasonings."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. Cook pasta in a large pot of boiling water until done. Drain.
  2. Meanwhile, heat oil in large saucepan. Add garlic and cook 2 minutes, stirring constantly. Crush herbs, and add to the garlic.
  3. Add linguine. Heat through, stirring frequently. Fold in tomatoes. Serve.
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Reviews More Reviews

Most Helpful Positive Review
Sep 04, 2007

Both my husband and 4 year old daughter LOVE this recipe (my 4 yr old doesn't eat much). I made a few changes (as per other suggestions). Increased oil to 3-4 tbsp, omitted thyme used 4 cups chopped tomatoes and 1/2 - 1 tsp salt. I sprinkle the salt on the tomatoes to help bring out the juices. As this recipe can be a little dry, I also add approx. 2/3 cup chicken broth. I sprinkle parmesan cheese and toss and serve - EXCELLENT! We eat this often.

Most Helpful Critical Review
Feb 07, 2011

Followed the recipe as written and the herbs were WAY too much for the pasta. They were overpowering.

Jun 08, 2003

I added a little extra garlic - my husband walked into the house and swooned. It was delightful and fresh with the fresh tomatoes.

Feb 06, 2011

This was good with my modifications; I mixed the olive oil with butter as others suggested; I used about a lb of pasta and still HALVED the spices in this... I mixed my canned diced tomatoes into the butter and olive oil and let simmer a few minutes to heat; added some shredded Parmesan cheese and served it on whole wheat spaghetti with a little Italian parsley on top... :)

May 04, 2006

Pretty good, nice and subtly flavored. Needs a little salt though, and also a little extra olive oil. Also didn't use recommended amount of seasonings since I made much less than 1 lb. of linguine. I'll probably throw in a little grated Parmesan cheese and eat it with a side of organic spinach and breaded organic chicken cutlet.

Apr 02, 2006

Very good and easy to make. A great side dish for chicken marsala!

Dec 07, 2006

I thought this was okay, but it seemed kind of dry. I used more garlic (about 4 big cloves), added some sliced mushrooms which I sauteed with the garlic and added feta cheese at the end with the tomatoes. I'd make this again, it was quick and easy.

Nov 30, 2010

Very good. Made the following tweaks: 4 tablespoons of olive oil, 3 tablespoons minced garlic, 1 teaspoon of dried basil, 1 teaspoon of red peppre flakes, 2 14.5 oz cans of diced tomatoes. All other ingrediants the same.


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  • Calories
  • 287 kcal
  • 14%
  • Carbohydrates
  • 46.6 g
  • 15%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 8.4 g
  • 13%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 8.7 g
  • 17%
  • Sodium
  • 9 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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