Tuscan Burst Cherry Tomatoes with Linguine
Directions
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Sauté the Garlic: Heat olive oil in a large skillet over medium heat. Add garlic and cook for 30–60 seconds until fragrant (do not brown). Stir in the butter until it just melts. Control the heat.
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Burst the Tomatoes: Add cherry tomatoes to the skillet. Season with salt, pepper, and red pepper flakes if using. Cook 6–8 minutes, stirring occasionally, until tomatoes soften and begin to burst. Use the back of a spoon to gently press a few tomatoes to release juices.
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Build the Sauce: Add a splash of reserved pasta water to loosen and emulsify the sauce. Simmer 1–2 minutes until glossy and slightly thickened.
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Combine with Pasta: Add cooked linguine directly to the skillet. Toss to coat in sauce, adding more pasta water if needed for silkiness.
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Finish & Serve: Turn off heat and add fresh basil. Taste and adjust seasoning. Top with Parmesan and serve immediately.
From Shawnie's class “Day 3 - Flavor Building: Handmade Pasta and Sauces”
