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This is my first comment on here, and I had to do it because this was sooo delicious and easy (and I think one unfair low rating has brought its overall score down.

This was incredibly flavorful and delicious, and I'm usually not a huge olive oil fan. I served it immediately warm, but I can also see this being great cold. And I served over ravioli, but I think it's flavorful enough to put over a simple bowtie or shell pasta.

Only minor change: I didn't have fresh herbs so used half the amount in dried. I'm sure fresh is far better, but it is still a fine substitution if you don't have enough, I think.

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Delicious! I loooove the fresh taste and the wonderful combination of fresh herbs. It is suuuper easy and provides for such a lovely presentation. Thank you Tyler!!!

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ok folks, I too am a Pro...I decided to use chicken with this...so I used garlic paste on the chicken with salt and pepper...I scored the underside of the breasts (nice touch and speeds up cooking...no juices don't get lost So, after carmelizing the chicken in the med/hi heat pan (this would also be Fantastic with shrimp!!! remove from pan set aside to rest. Now steam clean the pan only (Tyler's trick...take a paper towel wet it with hot water wipe out the pan just a bit to get any burnt/over carmelized garlic paste out then put it right back on the burner...add about 2-3 Tbsp Olive oil, the throw in the sliced garlic and finly chopped shallots instead of onions, add a pinch of salt...sautee just until garlic turns golden 2mins or so, then hit it with about a 1/2 cup dry white wine! (remember the wine will stop the garlic/onions from browning ...let it reduce about 1 1/2 -2 mins on med. hi heat toss in a smidge of unsalted butter 1/2 -1Tbsp sauce will have a velvety finish...then juice from 1/2 lemon, add the tomatoes 1-2mins more cooking then add basil...finally toss in cooked linguini and top with sliced chicken...slice it on the bias for a beautiful presentation! Can to with Fresh basil and serve with peasant garilc bread...