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Basil Linguine

3 cups tomatoes, peeled, chopped, seeded ( or 2 16-oz cans tomatoes, drained)
1 8 oz package cream cheese, cubed
3/4 cup olive oil
1 tbsp. Red wine vinegar
2 tsp dried basil, or 1/3 cup fresh chopped basil
2 garlic cloves, minced
1/2 tsp salt
1/2 tsp pepper
1 lb linguine
1/2 cup pine nuts toasted
grated cheese

In a four-quart serving bowl, combine ingredients through salt and pepper. Let this marinade sit at room temperature for 2 hours to mix flavors. Cook linguine and toss lightly into the marinade. Top with pine nuts and cheese.

(Another of my grandmother’s recipes. Not exactly low fat, but I use lower fat cream cheese and not so much olive oil. Very, very tasty, especially on hot summer evenings. Don’t have to start the stove or anything. Charity Hanif)

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