Burst Tomato & Garlic Linguine

Burst Tomato & Garlic Linguine




Prep Time: 15 Min
Cook Time: 15 - 20 Min

Yields: 4 Servings

WHAT YOU NEED

• 8 oz Linguine Pasta**
• 2 Tbsp. EVOO
• 2 Tbsp. Unsalted Butter
• 6 cloves Garlic, smashed & minced
• 1/2 Yellow Onion, diced
• 227g Grape Tomatoes, halved
• 1/2 C White Wine
• 2 Tbsp. Fresh Basil, sliced
• 1/4 C Fresh Parsley, chopped
• 1/3 C + Grana Padano, shredded
• 1/2 Tsp. Red Pepper Flakes
• Sea Salt & Cracked Pepper

DIRECTIONS

• Bring a large pot of cold, liberally salted water to a boil. Leave covered.
• Begin heating the EVOO, butter, garlic, and pep flakes over medium heat. Once heated, let that garlic sizzle for a minute or so without browning before reducing the heat slightly and adding the onions. Season with a pinch of salt and pepper, stir, and cook about 4 minutes.
• Add the tomatoes to the pan and season again with sea salt and cracked pepper. Stir and cook until tomatoes have started to burst in the pan. Pour in the white wine and let that simmer for a couple of minutes. In the meantime, add the pasta to the boiling water and cook to al dente according to package directions. Once completed. strain the pasta directly into the pan with the tomatoes and garlic. Begin tossing the pasta in the buttery sauce, adding in more pasta water to ensure the linguine is evenly coated in the sauce. 

• Once your pasta is cooked to your liking and you've got a glossy, buttery sauce, remove it from the heat and stir in the fresh basil, parsley, and grana padano cheese. Taste and adjust salt & pepper if desired.
• For service, serve up each portion with more fresh herbs and some grana padano. ENJOY!

** 2 ounces of linguine is a standard sized serving. I can usually eat a bit more than that so feel free to increase to 3 ounces per person but make sure to increase your sauce components to accommodate.

HAPPY VEG