Sun-Drenched Tomato Basil Linguine
A vibrant vegetarian pasta dish featuring fresh tomatoes, garlic, and basil, finished with a touch of lemon zest for brightness. This italian-inspired pasta (vegetarian, gluten-free) ready in about 40 minutes pairs linguine, olive oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz linguine
- 3 tbsp olive oil
- 4 cloves, minced garlic
- 1/4 tsp red pepper flakes
- 28 oz canned crushed tomatoes
- 1/4 cup, chopped fresh basil
- 1 tsp lemon zest
- 1 tsp salt
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Step 1: Bring 4 quarts of water to a rolling boil in a large pot. Add 12 oz linguine and 1 tsp salt, stirring to prevent sticking, and cook for 8-10 minutes until al dente.
- Step 2: While pasta cooks, heat 3 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 60 seconds until fragrant but not browned.
- Step 3: Stir in 28 oz crushed tomatoes and 1 tsp salt, bringing to a gentle simmer. Cook uncovered for 15 minutes, stirring occasionally, until slightly thickened.
- Step 4: Add 1/4 cup chopped basil and 1 tsp lemon zest to the tomato sauce, stirring to combine. Drain the cooked linguine and add it directly to the skillet, tossing with 1/2 cup reserved pasta water until the sauce clings to the strands.
- Step 5: Remove from heat and stir in 1/2 cup freshly grated Parmesan cheese until melted. Serve immediately with extra basil for garnish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sun-Drenched Tomato Basil Linguine take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sun-Drenched Tomato Basil Linguine?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep linguine from drying out.
Can I substitute ingredients in Sun-Drenched Tomato Basil Linguine?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sun-Drenched Tomato Basil Linguine for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sun-Drenched Tomato Basil Linguine vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
