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Linguine with Tomatoes and Basil

If you've ever tried my Pasta Alla Checca recipe and liked it, you're really going to love this variation!


  • 8 oz. linguine
  • 1/4 cup extra virgin olive oil
  • 2 large tomatoes, seeded and diced
  • 2 tsp. minced garlic
  • 1 Tbsp. red wine vinegar
  • 1/4 tsp. crushed red pepper flakes, or more to taste
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  • salt and pepper to taste, if desired
  • 1/4 cup fresh basil leaves, chopped
  • 1/3 cup fresh Parmesan cheese, grated
  • Fresh Parmesan cheese to taste for garnish, finely shredded


Cook pasta al dente according package instructions.

Meanwhile, heat olive oil in large skillet on medium heat; add tomatoes and garlic and cook, while stirring, until tomatoes are soft, about 2 minutes. Remove from heat and stir in vinegar and pepper flakes.

Drain pasta without rinsing, add to skillet, and toss until pasta is coated and hot, about 1 minute. Remove from heat; season with salt and pepper, stir in the basil and cheese and serve garnished with the shredded Parmesan.

By Deeli from Richland, WA

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