Ingredients
Scale
- 12 ounces of linguine pasta
- 3 tablespoons of extra virgin olive oil
- 4 cloves of garlic, thinly sliced
- 1/2 teaspoon of red pepper flakes
- 1 cup of cherry tomatoes, halved
- 1/4 cup of dry white wine
- 1/4 cup of freshly grated Parmesan cheese
- 1/4 cup of fresh basil leaves, torn
- Salt and pepper to taste
- Lemon zest, for garnish
If you need a gluten-free option, simply swap the linguine with your favorite gluten-free pasta. And for a vegan twist, omit the Parmesan or substitute it with nutritional yeast.
Instructions
- Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
- In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and red pepper flakes, cooking until the garlic is golden and fragrant, about 2 minutes.
- Add the cherry tomatoes to the skillet and cook until they begin to soften, about 3 minutes. Pour in the white wine and let it simmer for another 2 minutes, allowing the flavors to meld beautifully.
- Reduce the heat to low and add the cooked linguine to the skillet, tossing to combine. Gradually add the reserved pasta water, stirring until the pasta is coated in a silky sauce.
- Stir in the Parmesan cheese and fresh basil, seasoning with salt and pepper to taste. Toss everything together until the cheese is melted and the pasta is well-coated.
- Transfer the linguine to a serving platter, garnishing with a sprinkle of lemon zest for a bright, fragrant finish.
- Serve immediately, and enjoy the heartwarming flavors that will surely bring smiles around your table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
