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Recipe: Linguine with Fresh Cherry Tomato Sauce

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

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


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.


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


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.


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