Linguine with Cherry Tomatoes, Garlic & Basil
Directions
- 1Cut the washed cherry tomatoes in half. Set aside half of them, un-cut.
- 2Peel three to four garlic cloves and slice them thinly.
- 3Turn on the heat to medium-low and coat the bottom of the pan with two to four tablespoons of olive oil. Add the sliced garlic and cook until lightly golden (about two to three minutes).
- 4Add a quarter teaspoon of crushed red pepper to the pan and stir.
- 5Add the halved cherry tomatoes to the pan. Increase the heat to medium and stir occasionally until they start to burst and release liquid.
- 6Meanwhile, cook the linguine pasta according to the package instructions.
- 7Once the pasta is almost done, add it to the pan with the tomatoes.
- 8Add a little bit of pasta water to the pan and mix well. Taste and add more salt if needed.
- 9Add the fresh basil leaves and stir gently.
- 10Serve and drizzle with extra virgin olive oil
Ingredients
- 1 pound spaghetti
- 1 quart cherry tomatoes
- 0.5 cup basil leaves
- 10 cloves garlic
- 1 tsp kosher salt
- 0.25 tsp crushed red pepper
- 0.25 cup olive oil
- 0.25 cup extra virgin olive oil
- 1 cup pasta water
Equipment
knifecutting boardfrying panwooden spoonstovetongsladlefork
Related recipes
Baked Cabbage Steaks with Meat, Tomato & Cheese
Italian · Dinner
Rita’s Viral Chicken Cutlets
Italian · Dinner
Olive Calabrian Chili spaghetti - puttanesca
Italian · Dinner
Spicy Vodka Gnocchi Soup with Lemony Whipped Ricotta
Italian · Dinner
Cacio e Pepe
Italian · Dinner
Low-Carb Crustless Pizza Bowl
Italian · Dinner
Spaghetti with Creamy Walnut Sauce (Salsa di Noci)
Italian · Dinner
Fresh Pasta Dough
Italian · Dinner
Pappardelle
Italian · Dinner
Chicken with Caramelized Onion Gnocchi
Italian · Dinner
Garlic Parmesan Chicken Skewers
Italian · Dinner
Stromboli
Italian · Dinner