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15 Minute Summertime Linguine Pasta with Fresh Basil and Cherry Tomatoes

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5 from 1 review

  • Author: Aberdeen's Kitchen
  • Total Time: 15 mins
  • Yield: 4-6 1x


Units Scale
  • 1 lb linguine pasta
  • 2 cups cherry tomatoes, halved lengthwise (grape tomatoes work as well)
  • 2 bunches of fresh basil, sliced in a thin
  • chiffonade
  • (about a 1/2 cup)
  • Fresh Parmesan cheese, thinly grated for garnish
  • Extra virgin olive oil, to drizzle (about 3 tablespoons)
  • (Fresh ground black pepper to taste)


  1. Add linguine to a large pot of salted boiling water. Cook about 9 minutes for al dente or 10 minutes for a more tender pasta. Drain.
  2. While pasta is cooking, halve the tomatoes and chiffonade the basil.
  3. In a large mixing bowl, toss pasta with olive oil until coated.
  4. Add the tomatoes and basil, toss until combined.
  5. Serve immediately with parmesan cheese and freshly ground black pepper.
  • Prep Time: 5 mins
  • Cook Time: 10 mins