Equipment
Ingredients
Pasta and Produce
- 400 g linguine pasta
- 500 g cherry tomatoes, halved
- 3 garlic, minced
- 30 g fresh basil, roughly torn
Sauce and Seasoning
- 30 ml extra virgin olive oil
- 100 ml heavy cream
- 80 g parmigiano-reggiano, finely grated
- kosher salt
- black pepper
Nutrition (per serving)
Method
Bring a large pot of heavily salted water to a rolling boil at 100C or 212F. Add the linguine and cook until al dente, about 9 minutes. Reserve 100ml of starchy pasta water before draining the noodles.
While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium-high heat. Add the halved cherry tomatoes and let them sear undisturbed until they begin to blister and release their juices, about 5 minutes.
Reduce the skillet heat to medium. Add the minced garlic to the tomatoes and stir continuously until aromatic, taking care not to let the garlic brown.
Pour the heavy cream into the skillet, stirring to gently scrape up any fond or browned bits from the bottom of the pan. Allow the mixture to bubble gently and thicken slightly.
Add the drained linguine directly to the skillet. Sprinkle the grated parmigiano-reggiano over the pasta, then pour in 50ml of the reserved hot pasta water. Toss vigorously with tongs until a glossy, emulsified sauce coats the noodles evenly. Add more pasta water a splash at a time if the sauce seems too thick.
Remove the skillet from the heat to prevent the delicate herbs from turning bitter. Fold in the torn fresh basil leaves, then season to taste with kosher salt and black pepper. Serve immediately.
Chef's Notes
- The starch in the reserved pasta water is the secret to a perfect emulsion; it acts as a mechanical binder holding the fat from the cream, cheese, and olive oil together in a smooth suspension.
- Allowing the cherry tomatoes to sit undisturbed initially is crucial; this uninterrupted pan contact develops a deeper, sweeter flavor profile before their structural integrity breaks down.
- Aged parmigiano-reggiano provides a robust umami backbone, but it requires gentle heat. High boiling temperatures will instantly break the cheese, resulting in a clumpy sauce.
- Tearing basil by hand minimizes cellular damage compared to a knife, preserving the essential oils and keeping the leaves a vibrant green for a superior aromatic finish.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat gently in a skillet over low heat, adding a splash of water or milk to reconstitute the sauce without splitting it.
