Monday, August 17, 2009

Lazy Linguine with Cherry Tomatoes

How do you solve a problem like an over-abundance of cherry tomatoes?

I pick at least a bowl-full of these pretty little thangs each and every day. And then I feel compelled to find ways to use them. Funny how this gardening stuff works....

I give this dish two thumbs way up. It was fantastic for dinner and just as good the following day for lunch. (I stirred in a hearty dash of my new fancy-schmancy balsamic vinegar, for some variety.) And, it gave Cory the opportunity to flaunt his mad garlic mincing skills.

Note: I left out the flat-leaf parsley and the jalapeno and grated up some fresh Parmesan on top.


  1. 1 pound dried linguine
  2. 1 pint cherry tomatoes, halved
  3. 2 large garlic cloves, minced
  4. 1/2 cup roughly torn basil
  5. 1/3 cup finely chopped flat-leaf parsley
  6. 1 tablespoon finely chopped marjoram
  7. 1 jalapeño, seeded and finely chopped
  8. 1/3 cup extra-virgin olive oil
  9. Kosher salt and freshly ground pepper


  1. In a large pot of boiling salted water, cook the pasta until al dente. Drain and cool under cold running water. Shake off any excess water and pat the linguine dry with paper towels.
  2. 2.In a large bowl, toss the cherry tomatoes with the garlic, basil, parsley, marjoram, jalapeño and olive oil and season with salt and pepper. Add the pasta, toss well and serve.
The pasta can be refrigerated for 3 hours. Let stand at room temperature for about 30 minutes before serving.

(I don't know what this "3 hours" business is all about, but who am I to argue??)