Linguine with Sweet 100 Tomatoes, Basil & Cream
Source: Gardeners' Community Cookbook
In retrospect, I wish I had taken photos of this dish. If I did, I'd be drooling while looking at them right now. Whenever we harvested our Golden Nugget tomatoes, we would make this dish. Since the tomatoes we had were of the slightly larger variety (see notes), we cut them in half before cooking. This dish is so simple, yet incredibly flavorful. It is truly amazing what fresh, in-season food can taste like! Tomatoes, garlic, heavy cream, fresh basil... how can you possibly go wrong?
  • 2 T butter
  • 2-3 cloves garlic
  • 4 c Sweet 100 cherry tomatoes, rinsed and left whole
  • ½ c heavy cream
  • ½ c fresh basil leaves, shredded
  • ¼ t salt
  • ¼ t black pepper
  • ¾ lb fresh linguine or fettuccine, cooked, drained and set aside in a warm place
  • ½ c grated Parmesan cheese
  1. Melt the butter in a large non-reactive saute pan. Add the garlic and saute over medium-high heat until wilted but not browned, about 1 minute.
  2. Add the tomatoes and saute until softened, about 2 minutes. Stir in the cream, bring to a boil, and simmer briskly until slightly thickened, 1 to 2 minutes.
  3. Stir in the basil, salt, and pepper. Pour over the pasta and serve right away, accompanied by the Parmesan on the side.
  • If Sweet 100s are not available, other cherry tomatoes, from the miniature pear tomato varieties to the slightly larger, more available cherry-size cherry tomatoes, may be used. If using the latter, cut them in half so that they rapidly melt into the sauce without overcooking.
  • The softness of fresh noodles makes a supreme underpinning for this quick and uncomplicated saucing. Dried noodles can, of course, be substituted, as long as they are of the strandy linguine or fettuccine type.