Basil Pasta

Friday.  Ever since I started keeping the Sabbath over 29 years ago, Fridays have become interesting.

My body automatically slows down by evening time.  It feels restful.

I like to make my favorite food for Friday dinners.  One of them is this basil pasta.

I start by using a Christmas present — a blue pot given me as a gift by my son from Williams Sonoma.
(But you can get them other places too.)  It’s called Le Creuset.  A must have in every kitchen.

Le Creuset

I keep it on the stovetop all the time as it’s used quite often.

Le Creuset Enameled Cast-Iron 5-1/2-Quart Round French Oven, Red

I found this recipe at and it has never failed me.


8 ounces uncooked linguine (but I’ve used 12 oz with a pinch more butter)
3 medium tomatoes, chopped
6 green onions, sliced
1/2 cup grated Parmesan cheese
1/4 cup fresh basil, minced
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons butter


Cook pasta according to package directions.

While pasta is cooking, in a medium sized bowl, combine all the other ingredients except the butter.

Drain pasta and toss with butter.
Add basil/tomato mixture.
Toss to coat.

Basil Pasta
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