Linguine With Burst Tomatoes & Chiles
Recipe: #19192
May 21, 2015
Categories: Linguine, Italian Vegetarian, Fresh Tomatoes, Vegetarian Dinner, Italian Dinner, more
"Epicurious says "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.""
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (233.2 g)
- Calories 473.2
- Total Fat - 13.9 g
- Saturated Fat - 2.6 g
- Cholesterol - 4 mg
- Sodium - 129.5 mg
- Total Carbohydrate - 79.4 g
- Dietary Fiber - 11.2 g
- Sugars - 3.8 g
- Protein - 10.6 g
- Calcium - 116.1 mg
- Iron - 1.7 mg
- Vitamin C - 16.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Pulse toast in a food processor to fine crumbs; set aside.
Step 2
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 1 1/2 cups pasta cooking liquid.
Step 3
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.
Step 4
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.
Step 5
Serve pasta seasoned with salt and pepper and topped with remaining Pecorino and reserved breadcrumbs.
Tips
No special items needed.
1 Reviews
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