SHOW ALL IMAGES
Bring a large pot of salted water to a boil for the
Linguine (8 oz)
. While waiting, begin preparing the other ingredients.
Using a mandolin or a sharp knife, thinly slice the
Garlic (5 cloves)
. You want about the thickness of a dime, about 1 millimeter
Roma Tomatoes (2)
. Chop the
Fresh Parsley (2 Tbsp)
Fresh Basil (2 Tbsp)
When the water is boiling and you've added the pasta, you can begin to cook the garlic. Heat
Olive Oil (2 Tbsp)
in a large pan, and cook the garlic until soft and slightly golden, about 4 minutes.
Add the tomatoes and cook for just a minute or two, as you want them to hold their shape. Lightly
Salt (to taste)
as it cooks.
Your pasta should be about halfway cooked. Turn the pan to high heat and add the pasta right from the pot. Don't drain the pasta first. You'll continue to cook it in the garlic, oil, and tomatoes until it is al dente.
As it cooks, ladle in some pasta water every minute or so. I used a total of four ladles of pasta water, cooking the pasta in the pan for an additional 4-5 minutes.
When al dente, remove from the heat and toss in the parsley, basil, and
Lemon Juice (1/2 Tbsp)
. Add salt, if desired.
Serve immediately, garnished with additional parsley or basil on top.
Rate & Review
TagsVIEW MORE TAGS VIEW LESS TAGS
Spicy Soba Noodles
Healthier French Cassoulet
Pozole Rojo con Pollo
Banh Mi Salad with Marinated Tofu
West African "Peanut" Soup with Tahini
Asian Egg Benedict
Middle Eastern Chicken Salad & Dill Pickle Tahini
Fig and Goat Cheese Flammekueche (Tarte Flambée)
Shakshouka with Turkey Meatballs
Citrus Cilantro Salmon En Papillote with Mango Salsa
Tofu Chorizo ("Soyrizo") Tacos
Cornmeal Crusted Eggplant & Roasted Tomato Lasagna
Watermelon Salad with Balsamic Reduction
Avocado Egg Salad
Fig and Goat Cheese Flammekueche