Cherry tomato and basil linguine with garlic toasts is my weekly tomato-season dinner — jammy halved cherries with basil and kalamata olives over linguine, mopped up with crispy garlic toasts.
Craving a delicious, restaurant-quality pasta dish that’s ready in a flash? Look no further! This cherry tomato and basil linguine is the answer to your busy weeknight prayers. It comes together in just 25 minutes, relying on simple, fresh ingredients to create a sauce that’s light yet incredibly flavorful. The sweetness of burst cherry tomatoes, the fragrance of fresh basil, and the salty bite of kalamata olives create a perfect harmony. Served with crispy garlic toasts, it’s a complete, satisfying, and beautifully simple vegan meal.
Ingredients
• 10 ounces / 280 g (9.9 oz) dried linguine
• 3 tablespoons (45 ml / 1.5 fl oz) olive oil, divided
• 1 tablespoon (15 ml / 0.5 fl oz) minced garlic, about 6 cloves, divided
• 2 vegan English muffins, split
• 3/4 cup (960 ml) snipped fresh basil, divided
• 2 1/4 cups / 340 g (12 oz) cherry tomatoes, halved
• 1 teaspoon (5 ml / 0.2 fl oz) sugar
• Salt, to taste
• Ground black pepper, to taste
• 1/2 cup (480 ml) pitted kalamata olives, halved
• Grated vegan Parmesan cheese, for serving (optional)
• Extra snipped fresh basil, for serving (optional)
Instructions
1. Preheat your broiler. Cook the linguine in a large pot of boiling, lightly salted water according to package directions. Before draining, use a ladle to reserve 1/2 cup (480 ml) of the starchy cooking water. Drain the pasta, return it to the hot pot, cover, and set aside to keep warm.
2. While the pasta cooks, prepare the garlic toasts. In a small bowl, combine 1 tablespoon (15 ml / 0.5 fl oz) of the olive oil with about 1 teaspoon (5 ml / 0.2 fl oz) of the minced garlic. Brush this mixture onto the cut sides of the English muffins. Place the muffins on a baking sheet and broil 3 to 4 inches from the heat for 2 to 3 minutes, or until golden and toasted. Sprinkle with 1 tablespoon (15 ml / 0.5 fl oz) of the snipped basil and set aside.
3. To make the sauce, heat the remaining 2 tablespoons (30 ml / 1 fl oz) of olive oil in a large saucepan or skillet over medium-high heat. Add the remaining minced garlic, the rest of the 3/4 cup (960 ml) of basil, and the halved cherry tomatoes. Cook for 2 minutes, stirring occasionally. Pour in the reserved 1/2 cup (480 ml) of pasta water and the sugar. Continue to cook for 3 to 4 minutes more, until the tomatoes have softened and started to break down. Season to taste with salt and pepper.
4. Add the cooked pasta and halved kalamata olives to the saucepan with the sauce. Stir everything together to combine and allow it to heat through for about a minute.
5. Serve immediately, garnished with a sprinkle of vegan Parmesan cheese and extra fresh basil, if desired. Serve the toasted garlic muffins on the side.
Nutritional Information
• PER SERVING (approximate, without optional cheese): 448 calories, 12 g (0.42 oz) total fat (2 g / 0.07 oz saturated fat), 0 mg cholesterol, 429 mg sodium, 72 g (2.54 oz) carbohydrates, 3 g (0.11 oz) fiber, 12 g (0.42 oz) protein.
Pro Tips
• For a protein boost, stir in a can of rinsed and drained chickpeas or cannellini beans along with the pasta in step 4.
• Add a pinch of red pepper flakes with the garlic in step 3 for a gentle, warming heat.
• Don’t skip reserving the pasta water! The starches in the water are essential for creating a silky sauce that clings perfectly to the linguine.
• Wilt a few large handfuls of fresh spinach into the sauce just before adding the pasta for extra nutrients and color.
FAQ
Q: How can I add more protein to this vegetarian pasta
A: To easily boost the plant-based protein, stir in a can of rinsed and drained chickpeas or cannellini beans when you combine the pasta and sauce in step 4. Serving with a side of grilled tofu or topping with toasted pine nuts are also great options.
Q: Is it possible to make this recipe gluten-free
A: Yes, making this recipe gluten-free is simple. Substitute the linguine with your favorite gluten-free pasta and use gluten-free English muffins or bread for the garlic toasts. Cook the pasta according to its specific package directions.
Q: Can I use other vegetables in this linguine recipe
A: Absolutely. This recipe is very versatile. For extra nutrients, wilt in a few handfuls of fresh spinach or chopped kale just before adding the pasta. Sautéed zucchini, bell peppers, or mushrooms would also be delicious additions.
Q: How should I store leftover cherry tomato pasta
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. It’s best to store the garlic toasts separately at room temperature. Reheat the pasta gently on the stovetop, adding a splash of water or olive oil to refresh the sauce.
More Recipes You’ll Love
- Hearty Greens and Chickpea Galette Filling
- Decadent Brie and Farmer Cheese Croquettes
- A Savory Twist on Sweet Adzuki Beans!
Cherry Tomato and Basil Linguine with Garlic Toasts
Ingredients
Method
- Preheat your broiler.
- Cook the linguine in a large pot of boiling, lightly salted water according to package directions.
- Before draining, use a ladle to reserve 1/2 cup (480 ml) of the starchy cooking water.
- Drain the pasta, return it to the hot pot, cover, and set aside to keep warm.
- While the pasta cooks, prepare the garlic toasts.
- In a small bowl, combine 1 tablespoon (15 ml / 0.5 fl oz) of the olive oil with about 1 teaspoon of the minced garlic.
- Brush this mixture onto the cut sides of the English muffins.
- Place the muffins on a baking sheet and broil 3 to 4 inches from the heat for 2 to 3 minutes, or until golden and toasted.
- Sprinkle with 1 tablespoon (15 ml / 0.5 fl oz) of the snipped basil and set aside.
- To make the sauce, heat the remaining 2 tablespoons (30 ml / 1 fl oz) of olive oil in a large saucepan or skillet over medium-high heat.
- Add the remaining minced garlic, the rest of the 3/4 cup (960 ml) of basil, and the halved cherry tomatoes.
- Cook for 2 minutes, stirring occasionally.
- Pour in the reserved 1/2 cup (480 ml) of pasta water and the sugar.
- Continue to cook for 3 to 4 minutes more, until the tomatoes have softened and started to break down.
- Season to taste with salt and pepper.
- Add the cooked pasta and halved kalamata olives to the saucepan with the sauce.
- Stir everything together to combine and allow it to heat through for about a minute.
- Serve immediately, garnished with a sprinkle of vegan Parmesan cheese and extra fresh basil, if desired.
- Serve the toasted garlic muffins on the side.
- Add a pinch of red pepper flakes with the garlic in step 3 for a gentle, warming heat.
- Don't skip reserving the pasta water! The starches in the water are essential for creating a silky sauce that clings perfectly to the linguine.
