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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 487-8000

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Vegetable Recipe

Tomato Linguini Sauté

Amount Ingredient
2 pounds ripe tomatoes
3 cloves garlic, minced
1/2 bunch fresh basil, hand torn (or 1 tablespoon dried)
1/2 cup olive oil
1 lemon, zested and juiced
1 pound whole-wheat linguini (or your favorite pasta)
  freshly grated Parmesan cheese
  kosher salt to taste
  fresh ground pepper to taste

Wash and rinse tomatoes. Dry tomatoes, then core and cut in half. Use a spoon to remove most of the seeds. Chop tomatoes coarsely. Add chopped tomatoes to a colander, sprinkle with a few pinches of salt and let them sit so they can release some of their water. This should only take a half an hour and can be done ahead of time. Combine drained tomatoes, olive oil, lemon juice, lemon zest and garlic into a large sauté pan. Heat tomato mixture over low heat. The idea is to warm the mixture and not cook it. Cook and drain pasta according to package directions. Combine pasta and tomato mixture together in a bowl. Add fresh basil and parmesan to pasta dish. Taste for seasoning and adjust with kosher salt and fresh ground pepper. Serve warm with crusty bread or chill for later. This pasta recipe is a great way to enjoy that fresh tomato taste. May be used as a side dish or add any seafood to make it a main course. Add your favorite vegetables if desired. Remember to always season the just-cooked pasta with salt and pepper.

4 servings

Look for "Fresh from Florida" ingredients at your grocery store.

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