Pot Linguine – with recipe!

Pot Linguine is a dish that can combat many difficulties to getting a great family meal ready. Preferences, commitments, ingredients…these things can create an evening that makes cereal supper sound appealing way too often. But grabbing a few staples from the pantry can produce this dish, that we all happen to love.

Usually reserved for nights when prep time is limited or I need the kids to really like the meal (read: eat quickly), this is one of our favorite meals. I do not remember where I got this recipe, but I am so grateful that I did. If anyone knows which cookbook this originated from, I would love to be able to reference it!

Pot Linguine recipe – serves 4
(see below for recipe without pictures)

12 oz. noodles (gluten free work well with this recipe as is!)
12 oz. tomatoes (cut up, if bigger than a dice)
1 onion, thinly sliced
4 cloves garlic, thinly sliced
1/2 tsp. red pepper (optional)
4 1/2 c. water
2 large sprigs or basil (or a few big shakes of dried basil)
2 Tbsp. olive oil (optional)
Parmesan cheese
salt & pepper

-in a large pan, combine pasta through water (and dried basil if using), plus 2 tsp. salt and 1/4 tsp. pepper.

I weigh the noodles for this to avoid messing up the water ratio
The flavorings, cut on a board that has been, ahem, “customized” on our stove…twice


-Bring to a boil. Cook, til al dente and water nearly evaporated, 9 minutes.

Boiling away. I usually use my soup pot, but that had leftovers from a double batch of Potato Soup in it


-Season with salt and pepper. Top with torn basil (if not using dried), optional oil, and cheese.

Pot Linguine – ready to eat!

Pot Linguine – serves 4

12 oz. noodles (gluten free work well with this recipe as is!)
12 oz. tomatoes (cut up, if bigger than a dice)
1 onion, thinly sliced
4 cloves garlic, thinly sliced
1/2 tsp. red pepper (optional)
4 1/2 c. water
2 large sprigs or basil (or a few big shakes of dried basil)
2 Tbsp. olive oil (optional)
Parmesan cheese
salt & pepper

-in a large pan, combine pasta through water (and dried basil if using), plus 2 tsp. salt and 1/4 tsp. pepper.
-Bring to a boil. Cook, til al dente and water nearly evaporated, 9 minutes.
-Season with salt and pepper. Top with torn basil (if not using dried), optional oil, and cheese.

We love pot linguine – although for different reasons. The adults love how it uses pantry staples to make a healthy meal fast. The kids love how it tastes. It is great to have a recipe that is quick to make and consume…speaking from experience.

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