15 Minute Summertime Linguine Pasta With Fresh Basil And Cherry Add linguine to a large pot of salted boiling water. cook about 9 minutes for al dente or 10 minutes for a more tender pasta. drain. while pasta is cooking, halve the tomatoes and chiffonade the basil. in a large mixing bowl, toss pasta with olive oil until coated. add the tomatoes and basil, toss until combined. Add 2 large garlic cloves, finely chopped, then 3 pints cherry tomatoes, ½ tsp. freshly ground black pepper, a pinch of sugar, and 1 tsp. diamond crystal or ½ tsp. plus ⅛ tsp. morton kosher.
Pasta With Cherry Tomatoes Fresh Basil And Garlic Sip And Feast Cook linguini according to directions, until al dente. about 8 9 minutes. saute the garlic. meanwhile, heat a large skillet over medium high heat and drizzle with olive oil. add the chopped garlic and saute for 30 seconds until just softened but color has not changed. make the cherry tomato sauce. Slice cherry tomatoes in half or quarters (depending on the size) and add to the pan. season with salt. when tomatoes start to blister, press them down with the back of a wooden spoon to release some of the juices. add a ladle of the pasta water and continue to simmer over medium high heat. Season the pasta with ¼ teaspoon of salt and 1 8 teaspoon of pepper. next, increase the heat under the pan to medium high and cook, stirring constantly, until the pasta is al dente, and the sauce is thick enough to coat all the noodles, about 2 3 minutes. then, remove the skillet from the heat. Drain, reserving the pasta water. meanwhile, heat the oil in a large saute pan or skillet over medium heat. add the onion and saute until softened, 2 3 minutes. add the garlic and cook 30 seconds longer. increase the heat to medium high and add the cherry tomatoes, sugar, and salt, and pepper.
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