Equipment
* optional
Ingredients
Pasta
- 400 g linguine
- 15 g kosher salt
Tomato Basil Sauce
- 30 ml extra virgin olive oil
- 500 g cherry tomatoes, halved
- 4 garlic, minced
- 150 ml heavy cream, room temperature
- 50 g parmigiano-reggiano, finely grated
- 15 g fresh basil, roughly torn
- 2 g black pepper, freshly cracked
- salt
Nutrition (per serving)
Method
Bring a large pot of water to a rolling boil. Add 15g of kosher salt, then drop in the linguine. Cook according to package directions until exactly al dente. Reserve at least 100ml of starchy pasta water before draining.
While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium-high heat. Add the halved cherry tomatoes in a single layer and leave them undisturbed for 2 minutes to develop a slight char. Toss and cook until they soften and release their juices.
Reduce the heat to medium-low. Add the minced garlic to the skillet, stirring constantly to prevent burning, until aromatic and softened.
Pour the heavy cream into the skillet, stirring to combine with the tomato juices. Let the sauce bubble gently until it thickens slightly and coats the back of a spoon.
Transfer the al dente linguine directly into the skillet. Add the finely grated Parmigiano-Reggiano and 50ml of the reserved pasta water. Toss vigorously with tongs over low heat to emulsify the cheese, cream, and starchy water into a cohesive, glossy sauce.
Remove the skillet from the heat. Fold in the freshly torn basil and black pepper. Taste for seasoning and add a pinch of salt if necessary. Plate immediately in warm bowls.
Chef's Notes
- Tear the fresh basil by hand rather than cutting it with a knife. Slicing basil bruises the delicate leaves and causes them to oxidize and turn black quickly, whereas tearing preserves their bright green color and aromatic oils.
- Always grate your own block of Parmigiano-Reggiano. Pre-grated cheeses contain anti-caking agents like cellulose, which prevent the cheese from melting smoothly and often lead to a gritty, broken cream sauce.
- The secret to restaurant-quality pasta is finishing it in the sauce. Transferring the pasta when it is slightly undercooked allows it to absorb the cream and tomato flavors while releasing its starches directly into the skillet, creating a natural emulsion.
Storage
Refrigerator: 3 days — Store in an airtight container. Sauce will thicken as it cools.
Reheating: Reheat gently in a skillet over low heat, adding a splash of water or milk to loosen the sauce until heated through.
