Linguine al Pomodoro
Linguine al Pomodoro is the quintessential Italian dish that represents the core pinciple of Italian cuisine: simplicity. This simple yet delicious dish relies on only a few ingredients and their quality.
Equipment
- Frying pan
- Boiling Pot
Ingredients
- 4 tbsp Extra Virgin Olive Oil
- 20 whole San Marzano or cherry tomatoes
- 1 clove Garlic
- 4 leaves Basil
- 360 grams Linguine
- 1½ tbsp Salt
Instructions
Ingredient Prep:
- Peel the garlic clove and cut it in half vertically.
- Cut the tomatoes in half vertically.
Cooking:
- In a frying pan, heat the olive oil and garlic on a medium-high heat.
- Fry the garlic until it turns golden and then remove the garlic. The goal here is to give a garlic flavor to the olive oil.
- Add the tomatoes and cook for 4-5 minutes or until the tomatoes soften and turn a golden-red color. Add ½ tbsp of salt and mix well.
- Add the basil leaves and stir into the tomatoes and oil. Set to the side.
- Place a pot of water to boil for the pasta.
- When the water is boiling, add the linguine and 1 tbsp of salt.
- Boil the pasta 2 minutes short of the recommended cook time on the package. In my case, I used DeCecco Linguine which had a cook time of 11 minutes so I cooked the pasta for 9 minutes.
- Before the pasta is finished boiling, scoop out two ladles full of the water from the pasta and add it to pan with the tomatoes. Heat the fry-pan on medium high until the water starts to boil.
- When the pasta is finished boiling, add it to the frying pan and cook for another two minutes until the pasta amalgamates and thickens the water into a sauce.
- Once the sauce thickens, your pasta is ready to be eaten. Buon Appetito!