Lemony Tomato Basil Pasta

  • Yield 4 servings

A lemony tomato pasta that must not, under any circumstances, be served with Parmesan cheese. Dollops of fresh ricotta would be a lovely addition though.

Jill Melton


1 stick unsalted butter
1 cup coarsely chopped fresh basil
2 -- (28-ounce) cans crushed tomatoes
1 -- (16-ounce) box cooked linguine
2 -- lemons, juice only


  1. Cook butter in a large skillet until browned (about 5 minutes).
  2. Add basil and tomatoes, and simmer 20 minutes.
  3. Add cooked pasta and lemon juice; cook 5 minutes. 



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