Unusual recipes

Linguine with Burst Tomatoes and Chiles

Linguine with Burst Tomatoes and Chiles


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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.

Ingredients

  • 2 slices ¼"-thick crusty bread, well-toasted, broken into pieces
  • 1 tablespoon chopped drained oil-packed Calabrian chiles
  • 3 tablespoons olive oil, plus more
  • 1 oz. Pecorino, finely grated (about ½ cup)
  • Freshly ground black pepper

Recipe Preparation

  • 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 1½ cups pasta cooking liquid.

  • Meanwhile, heat chiles and 3 Tbsp. 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 ¼ 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.

,Photos by Christopher Testani

Nutritional Content

Calories (kcal) 530 Fat (g) 15 Saturated Fat (g) 3 Cholesterol (mg) 5 Carbohydrates (g) 82 Dietary Fiber (g) 5 Total Sugars (g) 7 Protein (g) 16 Sodium (mg) 390Reviews Section


Watch the video: Shrimp Linguine with Tomato Sauce (July 2022).


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