RECIPE: Linguine Aglio e Olio with Bruschetta Tomatoes and Basil


Tonight on our Arms Eats segment on CTV Windsor with Arms Bumanlag, we featured chef Marco Malizia from Armando’s. He put together a traditional (and easy) Italian dish, Linguine Aglio e Olio with Bruschetta Tomatoes and Basil.


  • 1 – 225g of linguine
  • 2- 1/2 cup extra virgin olive oil
  • 3- 2-3 cloves of garlic (depending on size ) finely chopped
  • 4- 2 Roma tomatoes diced small
  • 5- 3 leaves of basil finely chopped
  • 6- salt and pepper to taste
  • 7 – 1/4 cup of reserved pasta water ( after boiling pasta remove 1/4 cup of water from pot )


  • place a pot of heavily salted water on stove and begin to boil water
  • once water begins to boil place pasta in water and let boil for 8-10 min depending on pasta and how aldente you like your pasta
  • while pasta is cooking place a large frying pan on stove and begin heating olive oil
  • when olive oil has been heated add garlic to pan and stir do not let garlic burn
  • once garlic has begun to cook add diced roma tomatoes and salt and pepperwhen pasta is cooked drain pasta and add to frying pan add 1/4 cup of reserved liquid and finely chopped basil
  • toss together take off of heat place in bowl and serve
  • garnish with grated parmiggiano


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