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Fresh Linguine with Heirloom Tomatoes, Ricotta Salata, and Basil Pesto

Fresh Linguine with Heirloom Tomatoes, Ricotta Salata, and Basil Pesto Recipe

  • 2½ pounds heirloom tomatoes, a multicolored mix of yellow, orange, red, green, and/or purple
  • 1/2 teaspoon minced garlic
  • ¼ cup plus 2 tablespoons extra virgin olive oil, plus more for serving
  • 2 tablespoons minced shallots
  • 1 teaspoon aged red wine vinegar
  • 1 teaspoon balsamic vinegar
  • Coarse salt
  • Freshly ground black pepper
  • 12 ounces fresh linguine
  • 4 ounces aged ricotta salata, coarsely grated
  • 1 tablespoon chopped flat-leaf parsley
  • ¼ cup grated Parmigiano-Reggiano
  • 2 tablespoons Basil Pesto (recipe follows) or basil chiffonade
  • 1/3 cup fresh bread crumbs
  • 2 tablespoons heavy cream
  • 2 cups (packed) basil leaves
  • 1 large garlic clove, peeled and minced
  • About ½ cup extra virgin olive oil
  • ½ cup pine nuts, ground in a food processor or with a mortar and pestle
  • ½ cup grated Parmigiano-Reggiano
  • Pinch of cayenne pepper, optional
  • ½ teaspoon coarse salt
  • Several grindings of black pepper
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 434kcal (22%)
Total Fat 20g (31%)
Saturated Fat 6g (28%)
Cholesterol 20mg (7%)
Total Carbohydrate 50g
Dietary Fiber 4g
Sugars 2g
Protein 14g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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