Linguine with Burst Tomatoes and Chiles

The key to this sauce is a creamy emulsion of the oil, cheese, and pasta water. Toss and stir—and stir and toss—adding liquid freely, until it comes together.
Ingredients

SERVINGS: 4

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

The key to this sauce is a creamy emulsion of the oil, cheese, and pasta water. Toss and stir—and stir and toss—adding liquid freely, until it comes together.
Ingredients

SERVINGS: 4

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

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Preparation

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.

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