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Recipe: Linguine with Fresh Cherry Tomato Sauce

Authoradmin
Yields1 Serving
 1 pound linguine
 2 tbsp olive oil, plus more to toss with pasta
 1 tbsp unsalted butter
 1 large shallot, minced
 2 cloves garlic, minced
 1 (10.5 oz) package cherry tomatoes
 splash of dry white wine
 1 tbsp freshly chopped Italian parsley, plus more for serving
 1/4 tsp Kosher salt, plus more to taste
 1/4 tsp black pepper, plus more to taste
serve with
 freshly grated Parmesan or Romano cheese
1

Cook the linguine to package directions. Drain and toss in a large serving bowl with some olive oil.

2

While the pasta is cooking make the sauce: heat the olive oil and butter over medium heat in a 10' cast iron skillet until the butter is melted.

3

Sauté the shallots for 5 minutes, stirring frequently. Add the garlic and cook for another minute. Add the the tomatoes and splash of wine.

4

Cook for about 6 minutes or until the tomatoes are soft. Mash the tomatoes against the bottom of the pan with the back of a fork or wooden spoon. Be careful not to be splashed with hot tomato juices. Stir in the parsley, salt and pepper.

5

Toss the pasta with the cooked tomato sauce, top with more parsley and serve immediately with freshly grated cheese.

Ingredients

 1 pound linguine
 2 tbsp olive oil, plus more to toss with pasta
 1 tbsp unsalted butter
 1 large shallot, minced
 2 cloves garlic, minced
 1 (10.5 oz) package cherry tomatoes
 splash of dry white wine
 1 tbsp freshly chopped Italian parsley, plus more for serving
 1/4 tsp Kosher salt, plus more to taste
 1/4 tsp black pepper, plus more to taste
serve with
 freshly grated Parmesan or Romano cheese

Directions

1

Cook the linguine to package directions. Drain and toss in a large serving bowl with some olive oil.

2

While the pasta is cooking make the sauce: heat the olive oil and butter over medium heat in a 10' cast iron skillet until the butter is melted.

3

Sauté the shallots for 5 minutes, stirring frequently. Add the garlic and cook for another minute. Add the the tomatoes and splash of wine.

4

Cook for about 6 minutes or until the tomatoes are soft. Mash the tomatoes against the bottom of the pan with the back of a fork or wooden spoon. Be careful not to be splashed with hot tomato juices. Stir in the parsley, salt and pepper.

5

Toss the pasta with the cooked tomato sauce, top with more parsley and serve immediately with freshly grated cheese.

Recipe: Linguine with Fresh Cherry Tomato Sauce

~ Marla Meridith

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