Ingredients:

  • 340g (12 oz) linguine
  • 1.1 Liters (4.5 cups) water
  • 30ml (2 tbsp) extra virgin olive oil
  • 340g (12 oz) cherry tomatoes, halved
  • 1 large yellow onion, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 2g (0.5 tsp) red pepper flakes
  • 2 sprigs fresh basil
  • 10g (2 tsp) kosher salt
  • 2g (0.5 tsp) black pepper
  • 15g (2 tbsp) Parmesan cheese

Instructions:

  1. Arrange the 340g linguine in the center of your large skillet so the strands lay flat. Note: This prevents uneven cooking.
  2. Nestle the 340g halved cherry tomatoes, sliced onion, and 4 cloves of sliced garlic around the pasta.
  3. Sprinkle the 0.5 tsp red pepper flakes, 2 tsp kosher salt, and 0.5 tsp black pepper over the top.
  4. Drizzle the 2 tbsp extra virgin olive oil evenly across the ingredients.
  5. Pour 1.1 Liters of cold water into the pan. until the pasta is mostly submerged.
  6. Boil over high heat, and once the liquid starts to bubble, use your tongs to turn the pasta frequently.
  7. Simmer for about 9 minutes until the liquid has reduced to a thick, coating sauce.
  8. Monitor the texture; the pasta should be al dente and the sauce should look glossy, not watery.
  9. Stir in the 2 sprigs of fresh basil during the last 2 minutes of cooking.
  10. Finish by removing the basil sprigs and tossing in the 2 tbsp of Parmesan cheese before serving.