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Fresh Tomato Sauce with Linguine

Yield Makes 6 servings


  • 1 (16-ounce) package linguine
  • 3 garlic cloves, thinly sliced
  • 1/2 teaspoon dried crushed red pepper
  • 3 tablespoons olive oil
  • 4 cups cherry or grape tomatoes, halved
  • 1/2 cup fresh basil leaves, coarsely chopped
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons red wine vinegar
  • 1/2 to 1 teaspoon salt
  • Garnishes: shaved Parmesan cheese, fresh basil sprig

How to Make It

  1. Cook linguine according to package directions; drain.

  2. Saute garlic and pepper in hot oil in a large skillet over low heat. Add tomatoes and next 4 ingredients; cook 3 to 5 minutes.

  3. Toss together pasta and tomato mixture; garnish, if desired.