Serves 4
45 min
Linguine with Burst Tomatoes and Chiles
Recipe GLPR2aa1286163bac6
A vibrant pasta dish featuring al dente linguine tossed with blistered cherry tomatoes, spicy Calabrian chiles, and creamy Pecorino cheese. The tomatoes burst and create a light, savory sauce enriched with pasta water, while toasted breadcrumbs add a delightful textural contrast.
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Ingredients
1 cup bread crumbs
Kosher salt
Freshly ground black pepper
12 ounces linguine
3 tablespoons olive oil, plus more for serving
1 tablespoon chopped drained oil-packed Calabrian chiles
1 pound small tomatoes
1 ounce Pecorino, finely grated (about 1/2 cup)
Directions
Pulse the bread crumbs in a food processor until they form fine, even crumbs. Transfer to a small bowl and set aside.
Bring a large pot of salted water to a boil. Add the linguine and cook, stirring occasionally, until it reaches an al dente texture. Drain the pasta, reserving 1 1/2 cups of the cooking liquid in a measuring cup.
While the pasta cooks, warm the olive oil and chopped Calabrian chiles together in a large skillet over medium heat, stirring gently, for about 2 minutes until the mixture is sizzling and fragrant.
Add the small tomatoes to the skillet and increase the heat to medium-high. Cook for about 3 minutes, turning the tomatoes occasionally with a wooden spoon, until they are blistered and charred in spots. Continue cooking for another 3 minutes, gently crushing the tomatoes against the side of the skillet until they begin to break down and release their juices.
Add the drained linguine, 1 cup of the reserved pasta cooking liquid, and 1/4 cup of the grated Pecorino to the skillet. Toss everything together over medium heat for about 2 minutes, adding more pasta water as needed to create a light sauce that coats the pasta.
Divide the pasta among serving bowls. Season each portion to taste with kosher salt and freshly ground black pepper. Top with the remaining grated Pecorino and the reserved toasted bread crumbs. Drizzle with additional olive oil if desired before serving.
