Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Monday, August 24, 2015

Linguine with Green Heirloom-Tomato Sauce

Heirloom tomatoes are the beautiful, bountiful queens of late summer. They’re great to enjoy straight off the vine, sliced up with a pinch of salt. Or…to bring fresh, almost-raw, delicious taste to a simple pasta dinner for two (easily doubled, of course).

Heirloom Tomato
You want to retain most of the fresh taste and texture of the tomato, so it spends only two to three minutes on the heat in this recipe. Toss in some nutty toasted almonds for extra texture and top with fresh basil and a little crumbled feta cheese to round out this super-simple and simply delicious summer pasta dish.

Note: I used one large tomato for this recipe, which weighed about a pound before I cored it. Of course, you can use two or three smaller tomatoes that equal about a pound total.

Serves 2

  • 4 oz linguine
  • 1 tbsp olive oil, plus more for drizzling
  • 1 garlic clove, finely chopped
  • 1 large shallot, halved lengthwise, thinly sliced crosswise
  • 1 lb green heirloom tomato(es), cored and coarsely chopped
  • sea salt
  • freshly ground black pepper
  • 2 tbsp coarsely chopped, toasted, unsalted almonds
  • crumbled feta cheese, for serving
Coarsely Chopped Tomato
Other Ingredients
  1. Cook the linguine in boiling, salted water until al dente, 9-10 minutes. Drain.
  2. Heat a large, deep skillet over medium heat and add the olive oil. Add the garlic and shallot and cook, stirring frequently, until beginning to soften, about 2 minutes.
  3. Add the tomato and season with salt and pepper. Cook until hot throughout, 2 minutes.
  4. Remove from the heat and stir in the almonds. Add the drained linguine and toss well to coat.
Garlic and Shallot
Tomato Added
Almonds Added
Pasta Added
Divide the pasta and sauce between 2 pasta bowls and sprinkle with feta cheese. Drizzle lightly with olive oil and serve right away.

Linguine with Green Heirloom-Tomato Sauce


  1. How delicious does this look! This is looking like tomorrow's dinner menu! My husband loves heirloom tomatoes, and I love pasta! Pinned and Tweeted! Thank you for sharing at #OMHGWW! Looking forward to seeing you next week!

  2. Thanks much, Christine --- I appreciate the opportunity to share!