Linguine With Burst Tomatoes And Chiles Recipes
LINGUINE WITH BURST TOMATOES AND CHILES
The key to this sauce is a creamy emulsion of the oil, cheese, and pasta water. Toss and stir-and stir and toss-adding liquid freely, until it comes together.
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Pulse toast in a food processor to fine crumbs; set aside.
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 1 1/2 cups pasta cooking liquid.
- Meanwhile, heat chiles and 3 tablespoons oil in a large skillet over medium heat until sizzling, about 2 minutes. Add tomatoes, increase heat to medium-high, and cook, turning tomatoes occasionally, until blistered in spots, about 3 minutes. Continue to cook, lightly crushing tomatoes, until beginning to break down, about 3 minutes.
- Add pasta, 1 cup pasta cooking liquid, and 1/4 cup Pecorino to skillet and cook, tossing and adding more liquid as needed, until sauce coats pasta, about 2 minutes.
- Serve pasta seasoned with salt and pepper and topped with remaining Pecorino and reserved breadcrumbs.
LINGUINE WITH FRESH TOMATOES
This garlic and basil linguine is a perfect way to use up your late-summer tomato harvest. It makes a great light supper when paired with a salad, or you can make it heartier with some chopped chicken. -Susan Jones, Downers Grove, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook linguine according to package directions. Meanwhile, place all remaining ingredients except butter in a large bowl., Drain linguine; toss with butter. Add to tomato mixture and toss to combine.
Nutrition Facts : Calories 233 calories, Fat 9g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 567mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 3g fiber), Protein 8g protein.
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