Ingredients
- 2 ounces bread slices (2 slices, 1/4"-thick slices crusty bread, well-toasted, broken into pieces)
- 12 ounces dry linguine pasta
- Kosher salt
- 1 tablespoon chopped chiles, drained oil-packed Calabrian chiles
- 3 tablespoons olive oil (plus more)
- 1 pound tomatoes (small tomatoes)
- 1 ounce Pecorino cheese (finely grated, about 1/2 cup)
- Freshly ground black pepper
How to Make
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Step 1: Pulse toast in a food processor to fine crumbs; set aside.
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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.
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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.
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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.
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Step 5: Serve pasta seasoned with salt and pepper and topped with remaining Pecorino and reserved breadcrumbs.
We hope you enjoy this recipe!
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