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.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2009/03/13/buttered-linguine-with-tomatoes-and-basil/