Buttered Linguine with Tomatoes and Basil

This is such a delicious, easy meal, despite the fact that it’s definitely not low in calories! It is vegetarian though! It’s almost like a really simple alfredo, and who wouldn’t want that? This dish takes about 15 minutes from start to finish and was a big hit with Dane and Kramer. It’s a perfect meal to make after work or school. I used whole wheat linguine, which was all I could do to make this a little healthier. I suppose I could have served this with some vegetables or a salad, but why ruin a good thing? I hope you all try this on a day that you’re feeling like a warm, comforting meal. Recipe after the jump, as always!

Buttered Linguine with Tomatoes and Basil
I bet you already have most of this in your pantry/fridge.

Buttered Linguine with Tomatoes and Basil
First, chiffonade (to cut into long, thin strips) your basil while your pasta cooks.

Buttered Linguine with Tomatoes and Basil
And dice your tomatoes.

Buttered Linguine with Tomatoes and Basil
Drain your pasta (but save 1/2 cup of your pasta water) and while it’s still hot, quickly toss with your cheese and butter (those of you on a diet – look away!) until everything is melted.

Buttered Linguine with Tomatoes and Basil
Then add your tomatoes and basil and toss to make sure everything is evenly coated.

Buttered Linguine with Tomatoes and Basil
Serve immediately. I sprinkled mine with a bit of red pepper flakes for a little extra spice.

Buttered Linguine with Tomatoes and Basil
Serves: 4
  • 1 lb. whole wheat linguine
  • 4 tablespoons butter, melted
  • 1 teaspoon fresh ground pepper
  • 4 tomatoes, seeded and diced
  • 4 tablespoons basil, chiffonade
  • 1½ cup Pecorino Romano or Parmesan cheese, finely grated
  • Salt, to taste
  • Red pepper flakes, for garnish (optional)
  1. While your pasta cooks (make sure it's al dente!), chiffonade your basil and dice your tomatoes.
  2. Reserve ½ cup pasta water before draining your pasta, and add your butter, pepper, and cheese to the hot pasta. Add ¼ cup of water, and then more if you feel it needs it. Then toss with your tomatoes and basil.
  3. Add salt to taste and red pepper flakes, if you want.


14 Responses

  1. A. Woz says:

    wowzer. I’m having this for dinner tonight.

  2. pandru says:

    Just amazing.

  3. Jen T. says:

    Well, I know what I’m eating tonight! Thanks!!!

  4. Monika says:

    I know this dish well! Just as a “healthier” option, 1/2 tbs. olive oil, 1/2 tbs. butter, and lemon juice will give it a nice flavour and “sauce” too.

  5. tabzchewy says:

    This looks easy~! I think I’ll try it sometime soon! Thanks for posting!

  6. Pearl says:

    love the colors :)

  7. Elyse says:

    What a great looking dish! The name alone sounds so enticing, but seeing those pictures, oh man, those pictures. My mouth is totally watering! Thanks for sharing this recipe.

  8. WOW! Simple but utterly luscious! Thanks for the share :)

  9. I can picture myself eating that! YUM

  10. […] wait to try! Lemon Basil Linguine, Linguine with Tomatoes & Basil, Tomato Basil Linguine, Buttered Linguine with Tomatoes & Basil, Linguine with Pesto Trapanese, and¬†Linguine with Garlic Crab […]

  11. Linda says:

    I don’t know if this happened to you but the cheese all clumped together in the pot :(

  12. Mia says:

    This recipes was delicous, all the flavors I love! Thanks!

  13. thecrepesofwrath says:

    Linda: You have to stir it really fast to avoid this! Also try adding in a bit of cheese at a time to incorporate it better instead of adding it all in at once.

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