Linguine with Burst Tomatoes and Chillies

Ingredients for Linguine with Burst Tomatoes and Chillies

• 2 1/4"-thick slices crusty bread, well-toasted, broken into pieces

• 350g linguine

• Kosher salt

• 1 tablespoon chopped drained oil-packed Calabrian chillies

• 45ml olive oil, plus more

• 450g small tomatoes

• 30g Pecorino, finely grated (about 80g )

• Freshly ground black pepper

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 350ml pasta cooking liquid.

Meanwhile, heat chillies and 45ml 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, 240ml pasta cooking liquid, and 60ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.