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Linguine in Fresh Tomato Sauce With Garlic-Basil Toast


  • 10 ounces dried linguini
  • 3 tablespoons olive oil
  • 6 cloves garlic, minced or 1 Tbsp. bottled minced garlic
  • 2 English muffins, split
  • 3/4 cup fresh basil, chopped
  • 1 pint small tomatoes, halved
  • 1/2 cup chicken broth or pasta water
  • 1 teaspoon sugar
  • 1/2 cup halved, pitted kalamata olives (optional)
  • Grated Parmesan cheese; fresh basil (optional)


Heat broiler. Cook pasta according to package directions. Drain, set aside.

Meanwhile, in bowl combine 1 tablespoon of the oil and about one-third of the minced garlic; brush on cut sides of muffins. Place muffins on baking sheet. Broil, 3 to 4 inches from broiler, for 2 to 3 minutes, until golden. Sprinkle 1 tablespoon of the chopped basil; set aside.

In large saucepan heat remaining oil over medium-high. Add remaining garlic, basil, and the tomatoes. Cook 2 minutes; add broth and sugar. Cook 3 to 4 minutes, until tomatoes soften. Season with salt and pepper. Stir in pasta and olives; heat through. Sprinkle cheese and basil.

Serve toasted muffins with pasta. Top with Parmesan and basil. Makes 4 servings.

Nutrition Facts

(Linguine in Fresh Tomato Sauce with Garlic-Basil Toast)

Servings Per Recipe 4, iron (mg) 4, calcium (mg) 50, cal. (kcal) 450, vit. C (mg) 14, carb. (g) 72, vit. A (IU) 1069, pro. (g) 12, fiber (g) 3, Polyunsaturated fat (g) 2, Folate (µg) 189, Potassium (mg) 291, sodium (mg) 403, sugar (g) 7, Riboflavin (mg) 0, chol. (mg) 1, Fat, total (g) 12, Thiamin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 8, sat. fat (g) 2, Niacin (mg) 6


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