Buttered Linguine with Tomatoes and Basil

by Shawnda on November 19, 2008

in Pasta, Rice, and Grains,Quick & Easy

Buttered Linguine with Tomatoes and Basil

My husband is a pastavore. He can live on pasta and pasta alone. That being said, he won’t touch spaghetti. He’ll eat the same marinara sauce on any other shaped noodle but he won’t touch a spaghetti noodle. Really. Flatten that noodle out a bit and he’ll eat it, no questions asked.

I can’t pick at him too much about his spaghetti phobia. It’s definitely not my favorite noodle but I have a bit of a food phobia myself: I won’t touch corn unless it’s on the cob. The second you cut it off the cob, it becomes completely inedible unless you’ve buried in a bowl of soup, a chicken pot pie, or a muffin. On the cob = pass me the butter! Off the cob = headed straight for the garbage.

This is a super quick & easy meatless dish and it’s made with husband-approved noodle shape. We’re talking from pantry-to-table in about 20 minutes, depending on how quick a water boiler your cooktop is. We also like to swap the tomatoes and basil for crispy pancetta for a creamy, eggless carbonara pasta. We’ve actually set aside our previous favorite carbonara recipe in favor of making it this way.

Buttered Linguine with Tomatoes and Basil

A weeknight favorite: quick and easy pasta dish with fresh tomatoes and basil.


  • 1/2 lb Linguine
  • 2 Tbsp butter, melted
  • 1/2 tsp fresh ground pepper
  • 2 Roma tomatoes, seeded and chopped
  • 2 Tbsp basil, chopped/chiffonade
  • 3/4 cup Pecorino Romano or Parmesan, finely grated
  • Salt, to taste


  1. Cook pasta 6-8 minutes, or until al dente. Reserve 1/2 cup pasta water before draining.
  2. Toss hot pasta in a large bowl with butter, pepper, tomatoes, basil, and cheese.
  3. Add 1/4 cup pasta water and toss to moisten. Add additional water if necessary.
  4. Salt to taste and serve immediately.


Yields: 3 servings

Heavily revised from Everyday Pasta, 2007

Estimated time: 20 minutes


{ 10 comments… read them below or add one }

1 Katerina November 19, 2008 at 6:00 pm

Pastavore, I like it! My boyfriend is one too.


2 Kate November 19, 2008 at 9:13 pm

I can’t imagine not liking spaghetti!


3 Sarah November 20, 2008 at 9:30 am

You don’t even like corn when you are the one to cut it off the cob? How funny! :)
I have to admit, I’d rather eat just about any noodle besides spaghetti, too (except angel hair–I think I just like a meatier noodle).


4 Chocolate Shavings November 20, 2008 at 3:52 pm

I love quick pasta meals, and this seems like it definitely fits the bill!
I relate to the quirky likes and disliked in the kitchen… as I have many myself!


5 holler November 21, 2008 at 1:44 pm

This sounds like a nice, simple and fresh pasta dish, no matter which kind of pasta you put the dressing on.


6 Abby November 21, 2008 at 3:01 pm

Yay for EDF! I love that mag…

You guys were certainly made for each other with your foodie quirks!


7 robin // caviar and codfish November 22, 2008 at 8:20 am

“Pastavore”… like that word.

And I think I’m going to have to admit that the corn thing is weirder than the spaghetti thing! :)


8 patsyk November 25, 2008 at 12:22 pm

I could be described as a pastavore, too! I love the simplicity of this dish and I’m sure I have all the ingredients at any given time! Yum!


9 Mrs.Bliss November 30, 2008 at 10:21 pm

so simple, yet it looks so delicious!


10 JulieAnn December 28, 2008 at 7:47 pm

My husband LOVES this dish – thanks for posting it! We’ve made it several times already – including a few times on vacation. It’s simple enough to make it with just a few ingredients, but superdelicious!


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