Linguine Al Pomodoro E Basilico Recipe
cherry tomatoes, garlic, fresh basil
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Ingredients
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Pasta
Sauce
To Finish
Method
Pasta
Bring water to a boil
In a large pot bring 4 liters (about 1 gallon) of water to a rolling boil. Add 2 tablespoons coarse salt once boiling.
Cook linguine
Add 12 oz linguine to the boiling water and cook until al dente according to package instructions (usually 8–10 minutes). Stir occasionally to prevent sticking. Reserve 1/2 cup of the hot pasta cooking water, then drain the pasta and set aside.
Sauce
Heat oil and garlic
While the pasta cooks, heat 3 tablespoons extra-virgin olive oil in a large skillet over medium heat. Add 3 thinly sliced garlic cloves and cook 1–2 minutes, stirring, until fragrant and just beginning to turn golden — do not let the garlic brown.
Cook cherry tomatoes
Add 2 cups halved cherry tomatoes to the skillet. Increase heat to medium-high and cook 4–6 minutes, stirring occasionally, until the tomatoes soften and begin to release juices and blister. Use the back of a spoon to gently press some tomatoes to help form the sauce.
Season sauce
Season the tomatoes with 1 teaspoon sea salt, 1 teaspoon freshly ground black pepper, and 1/4 teaspoon crushed red pepper flakes if using. Stir to combine and simmer 1–2 more minutes.
Finish sauce with pasta water and basil
Pour in 1/2 cup reserved pasta cooking water and bring the sauce to a gentle simmer. Add 1 cup torn fresh basil leaves and stir. Simmer 30–60 seconds to wilt the basil and allow flavors to marry.
Combine & Finish
Adjust seasoning
Taste and adjust salt and pepper as needed. If the sauce tastes flat, add a small pinch of salt or another teaspoon of pasta water to adjust consistency.