Sunday, September 7, 2014

Linguine with Burst Tomatoes and Chiles

Carlo Mirarchi contributed this recipe to Bon Appetit.

You can use pre-made bread crumbs if necessary and since I cook gluten free most of the time because of my wife, I typically have a stash of gf bread crumbs ready to use. The concept of using bread crumbs in pasta dishes seems to be a predominantly southern Italian idea probably originating in the deep south, most likely Calabria.

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

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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