Linguine with Burst Tomatoes and Chiles

3 years ago by in Food & Drink, Lifestyle



  • 2 slices ¼”-thick crusty bread, well-toasted, broken into pieces
  • 12 oz. linguine
  • Kosher salt
  • 1 tablespoon chopped drained oil-packed Calabrian chiles
  • 3 tablespoons olive oil, plus more
  • 1 pound small tomatoes
  • 1 oz. Pecorino, finely grated (about ½ cup)
  • Freshly ground black pepper

Nutritional Information

Calories (kcal) 530 Fat (g) 15 Saturated Fat (g) 3 Cholesterol (mg) 5 Carbohydrates (g) 82 Dietary Fiber (g) 5 Total Sugars (g) 7 Protein (g) 16 Sodium (mg) 390


  • Pulse toast in a food processor to fine crumbs; set aside.
  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 1½ cups pasta cooking liquid.
  • Meanwhile, heat chiles and 3 Tbsp. oil in a large skillet over medium heat until sizzling, about 2 minutes. Add tomatoes, increase heat to medium-high, and cook, turning tomatoes occasionally, until blistered in spots, about 3 minutes. Continue to cook, lightly crushing tomatoes, until beginning to break down, about 3 minutes.
  • Add pasta, 1 cup pasta cooking liquid, and ¼ cup Pecorino to skillet and cook, tossing and adding more liquid as needed, until sauce coats pasta, about 2 minutes.
  • Serve pasta seasoned with salt and pepper and topped with remaining Pecorino and reserved breadcrumbs.

Recipe by Carlo Mirarchi
Photograph by Christopher Testani

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