Cherry Tomato Linguine

We all have that one recipe that is always a crowd pleaser. It’s the one that’s easy, yet impressive. Mine is a simple tomato sauce, but the impressive part about it is that it uses fresh tomatoes. No sugar. No blanching. No peeling. The secret is cherry tomatoes and a blender. 

This pasta dish is vegetarian, but can easily be upgraded for all you meat-lovers by adding your choice of meat. I like to go with shrimp, and on special occasions, lobster. If you do happen to use lobster, I recommend buying a live lobster instead of the frozen tails. I find the frozen tails to be rubbery when cooked, with lack of flavor.

I always make a big batch of this sauce and freeze portions of it. It makes for a quick weekday meal, that is healthy, and completely homemade. This sauce is also very versatile, being used as a marinara dipping sauce or pizza sauce with some added dried herbs.

In what ways would you use this tomato sauce?

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Cherry Tomato Linguine

Cherry Tomato Linguine


For: 4 servings
5 min
20 min
Ready in:
25 min


  1. Cook pasta until it is 1 min short of being done. Strain and toss in olive oil to coat until ready to use.
  2. Heat 1 tbsp of olive oil and the butter in a large pan
  3. Cook the onion and 3 whole cloves of garlic until onions are translucent
  4. Deglaze with white wine
  5. Add the cherry tomatoes and continue cooking until most of the tomatoes have popped
  6. Transfer to a blender, and add basil. Blend until smooth
  7. At this point, you can choose to freeze the sauce or save for later use.
  8. To finish the sauce, saute the minced garlic in about tbsp of olive oil until fragrant.
  9. Deglaze with brandy.
  10. Add the water and tomato puree. Season with salt and pepper according to taste.
  11. Finish cooking the last minute of pasta in the sauce.


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