Linguine with Burst Tomatoes and Chiles
A vibrant pasta dish featuring linguine tossed with blistered tomatoes, spicy Calabrian chiles, and topped with crispy breadcrumbs and Pecorino cheese. The perfect balance of heat, acidity, and savory flavors.
Ingredients
- •2 slices crusty bread
- •12 ounces linguine
- •1 to taste Kosher salt
- •1 tablespoon Calabrian chiles
- •3 tablespoons olive oil
- •1 pound small tomatoes
- •1 ounce Pecorino
- •1 to taste black pepper
Cooking Instructions
- 1.
Pulse toast in a food processor to fine crumbs; set aside.
3 min
- 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.
10 min
- 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.
8 min
- 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.
2 min
- 5.
Serve pasta seasoned with salt and pepper and topped with remaining Pecorino and reserved breadcrumbs.
2 min
