Recipe by Crisco® Olive Oil
"Fresh grape tomatoes and basil with lots of extra-virgin olive oil and grated Parmesan cheese bring the fresh tastes of Italy to this quick pasta dinner."
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1 (16 ounce) box
salt, or to taste
Crisco® 100% Extra Virgin Olive Oil
grape tomatoes, cut in half
red wine vinegar
crushed red pepper flakes
Salt and pepper to taste
basil leaves, cut in thin strips
grated Parmesan cheese, plus additional for garnish
The 1/2 cup EVOO was a bit too oily for my family. Reduced the oil to 1/3 cup. I also added 2 cups of cooked chicken breast to make a complete meal. Delicious!
if you want to make this dish really italian, put much less olive oil, NO vinegar and add in the oil, while it's hot, a handful of breadcrumbs and chopped black olives (plus tomatoes, basil and pepper flakes). You will love it!!!
I substitute a large can of diced tomatoes because I like the extra sauciness created by the juices. 2-3 Tbs of oil is plenty for me. I mince 1 clove of garlic and thinly slice 1-2 more and fry them for about a minute before adding the tomatoes.
I made this last night for dinner and it was a HUGE hit. my boyfriend actually said " you actually made something good for once!" this is a joke around the house because he is the better cook. I had to tweak it a little bit. Since I really like my food tangy, I added an additional tablespoon of red wine vinegar. I also added baby shrimp at the end (when mixing in the basil and cheese). It was really really good. I will definitely be adding this to the repertoire.
This recipe was simple and unbelievable! I tried it because it sounded simple and fresh and I had all but the basil leaves on hand. I substituted dried basil leaves and was still in ecstasy when I took the first bite. When you add the plump little tomatoes to the oil it creates this beautiful aromatic liquid and the garlic and basil are perfection. Hit it with the Parmesan and toss it - it's heaven - warm and flavorful I didn't think it needed S&P but I added a touch since I was sharing the dish. The only alteration I made was that I used thin spaghetti because I didn't have linguine on hand; I also added extra Parm after tasting it not really because it needed it but because the flavor was out of this world and I just wanted more!!! It just melted in my mouth. I've been looking for this for a long time. This is a restaurant quality dish. This is definitely a keeper and I WILL be sharing this recipe as well.
Followed the recipe except I don't measure all the time. I used whole garlic and I sliced it we like garlic so I used about 6 cloves. I cooked the tomatoes a little longer I like when it starts to break down and it calls for fresh basil don't substitute that makes the flavor. Served it with warm Italian bread and salad. This is a keeper.
Mmmmm this was delicious! I made it for a dinner party and all 9 guests raved! One guest sensitive to spicy food thought it had a bit too much kick, though that is a personal opinion as most of us (myself included) thought it was perfect. Do not scimp on ingredients- use fresh basil leaves not dried! I followed the recipe verbatim and thought it was a great balance of flavors. Thanks so much!
This is really easy and quite tasty! This only takes about 15 minutes. I cut this in half but added the full amount of basil and it was delicious! I will definitely make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Mediterranean Linguine with Basil and Tomatoes
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 375
** Calories from Fat: 157
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