Spicy Tomato and Spinach Linguine

What I would really like to name this dish is HOT DAMN LINGUINE, but I guess I’ll keep it simple and call it Spicy Tomato and Spinach Linguine.

This was a holy schnikes moment… random dinner turned amazing recipe! The best part about it is it’s so simple and fresh and is ready in less than 30 minutes.  It doesn’t get much better.

I’m slowly but surely trying to get back in the groove and this recipe was just the ticket– got me SO excited to create more for you guys.

Spicy Tomato and Spinach Linguine

I started by sautéing cherry tomatoes in a hot oiled pan; the goal was to get them blistered and yummy. I then added in minced garlic, chopped sun-dried tomatoes, a little oil from the sun-dried tomato jar, and spices, and cooked a few more minutes.  

Once the pasta was done cooking, I added it to the pan of tomatoes along with fresh spinach, basil, and parmesan.  Tossed it together and Voila!

Spicy Tomato and Spinach Linguine

What protein would be good with this Spicy Tomato and Spinach Linguine?

Grilled Chicken or shrimp would be amazing additions! I also like to serve with a side salad. Either Kale Caesar or simple Arugula Salad dressed with olive oil, red wine vinegar, salt and freshly cracked pepper. You can’t go wrong with simple!

Spicy Tomato and Spinach Linguine

Other easy pasta recipes to try!


Spicy Tomato and Spinach Linguine

Spicy Tomato and Spinach Linguine

Fast and Fresh Pasta dish that’s loaded with delicious flavors.  We mix tomatoes and sun-dried tomatoes with garlic, spinach, fresh basil, cheese, red pepper flakes, and pasta to create a literally mouthwatering dish!

  • Author: tippsinthekitch@gmail.com
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 2-3 1x
  • Cuisine: Italian


  • 2 T olive oil
  • 1 1/2 c cherry tomatoes
  • 3 cloves garlic, minced
  • 1/4 c sun-dried tomatoes, chopped + 2 tsp oil from jar
  • 3 c fresh spinach
  • 1/3 c grated parmesan, more for serving
  • 10 fresh basil leaves, rolled tightly and sliced into strips
  • 8 oz linguine, cooked per instructions on package
  • 1/2 tsp red pepper flakes, more for serving 
  • Salt + Pepper, to taste


  1. Bring a large pot of salted water to a boil.
  2. Heat oil in a large skillet over medium- high heat.
  3. When oil is hot but not smoking, add cherry tomatoes and sauté for 3-4 minutes; until they are cooked and slightly blistered.  Gently stir every 30-40 seconds so the tomatoes don’t get stuck to the pan.
  4. Reduce heat to medium-low, and add in garlic, sun-dried tomatoes, oil from sun-dried tomatoes, red pepper flakes, salt and pepper; stir together and let simmer until pasta is done.
  5. Cook pasta per instructions on package; strain and set aside.
  6. Add spinach, parmesan, cooked pasta, and fresh basil to the pan of tomatoes; toss it up until well combined.
  7. Serve in bowls and option to garnish with more parmesan and red pepper flakes.


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  • Reply
    September 7, 2020 at 2:01 pm

    Unfortunately we don’t have basil leaves—will that affect the outcome of the recipe?

    • Reply
      Lindsay Cola (Tippens)
      September 11, 2020 at 3:01 pm

      Hi there! No, it should still be delicious! The basil just adds some flavor. Hope you enjoy it!!

  • Reply
    December 12, 2021 at 8:40 pm

    Awesome! I added some cream cheese and chicken and it was delicious

    • Reply
      Lindsay Cola (Tippens)
      February 9, 2022 at 9:14 pm

      Oh YUM!! I would have never thought to add cream cheese- that sounds amazing!! Thank you for sharing!!

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