Linguine With Burst Tomatoes & Chiles

Prep Time
Cook Time
Ready In

Recipe: #19192

May 21, 2015

"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


  • 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 & Variations

No special items needed.

1 Reviews


5 stars all day, every day Marra. I made 1/2 a batch for myself, it was so good, that I ate it all myself for dinner tonight and didn't miss the meat. Served with Mexican coleslaw on the side for a memorable meal. Made for the JOY of Vegetables.


review by:
(6 May 2021)

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