Linguine with Grape Tomatoes, Garlic, and Fresh Basil

When I'm pressed for time in the kitchen, one of my favorite go-to meals is Linguine with Grape Tomatoes, Garlic, and Fresh Basil. In the time that it takes for the pasta to boil, I can make up a simple pan sauce with a handful of ingredients and have dinner on the table in less than 30 minutes.

Though, to be honest, it seems almost silly to call this a "recipe". I don't measure anything when I make this dish and truly rely on my senses while preparing it. If I want more garlic, I use more garlic. If the tomatoes aren't as naturally sweet as I'd like, then I adjust the amount of salt and pepper to balance everything out. Sometimes, if I'm feeling crazy, I'll even grate some fresh Parmesan over the top before serving.

My point is this -- take this recipe as a guide but feel free to make it your own. My tastes aren't going to be the same as yours, so trust yourself enough to cook what you like.

I generally use grape tomatoes when making this dish because I prefer their slightly elongated shape in comparison to the full roundness of cherry tomatoes, but go ahead and use whichever type of tomato that you like best. If you can find them, the smaller varieties of heirloom tomatoes work really well here, too.

So, what are your go-to dinners when you're short on time?

Linguine with Grape Tomatoes, Garlic, and Fresh Basil

Recipe by Michelle Rittler, Taste As You Go

Prep time: 5-10 minutes | Cook time: 10 minutes | Total time: 15-20 minutes | Serves: 2 | Printable Recipe

INGREDIENTS

• 8 oz. linguine
• 2 tablespoons extra-virgin olive oil
• 1 pint grape tomatoes, halved lengthwise
• 1 clove garlic, minced
• Salt and pepper, to taste
• 5 fresh basil leaves

INSTRUCTIONS

1. Bring water to a boil in a large pot and cook the pasta according to the package directions.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
3. Add the grape tomatoes and cook down for 2-3 minutes. Use the back of a wooden spoon to crush some of the tomatoes to help release their juice.
4. Reduce the heat to medium-low. Add the garlic and salt and pepper, to taste. Cook for another 1-2 minutes.
5. While the sauce is simmering, chiffonade the basil leaves.
6. Once the pasta has finished cooking, reserve a cup of the cooking liquid.
7. Add the cooked pasta directly to the pan sauce. Add the basil and toss gently.
8. If you prefer, add some of the pasta water to thicken the sauce. If you want a thinner sauce, add some more extra-virgin olive oil. Serve immediately.

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