Fresh Tomato and Basil Linguine
Did you know that you’re NOT supposed to refrigerate your 🍅 as it will kill their flavour and ruin their texture? They don’t like the cold 🥶. Here’s an easy, fast and delish fresh tomato pasta dish for any night of the week!
Fresh Tomato and Basil Linguine
Ingredients
- 2 large handfuls of cherry tomatoes, whole
- 1 garlic clove, minced
- extra virgin olive oil
- handful of fresh basil
- spicy pepper, crushed
- salt to taste
Instructions
- In a large frying pan on medium heat, generously drizzle enough oil to cover the bottom of the pan.
- Add the garlic, spicy pepper, salt and whole tomatoes. Cover pan with a lid as they will pop! Cook the tomatoes for about 20-25 min on medium-low heat, stirring occasionally until they blister.
- As the tomatoes are cooking, put a large pot of water, salted generously, to boil and cook the pasta 1 min less than what the packaging recommends.
- When tomatoes are all blistered, the sauce is ready! (If impatient, you can help the tomatoes pop by squishing them with a wooden spoon) Drain the pasta and ALWAYS keep 1 cup of the pasta water. Add the pasta and basil to the sauce pan and add about 1/2 cup of the reserved boiling water. Cook for about 1-2 min until the sauce thickens nicely. Enjoy! 😋 🍝
