Ingredients
Scale
- 12 ounces linguine pasta
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh basil leaves, roughly chopped
- 1/2 cup grated Parmesan cheese, plus extra for serving
- Salt, to taste
- Freshly ground black pepper, to taste
- Juice of half a lemon
- Optional substitution: Use gluten-free linguine for a gluten-free version, or swap Parmesan with Pecorino Romano for a sharper flavor
Instructions
- Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to the package instructions, usually around 9-11 minutes, until al dente. Mama Lou always reminded me, “Don’t overcook, Sofia—pasta should have a little bite.”
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the thinly sliced garlic and red pepper flakes, if using. Sauté gently for 2-3 minutes until the garlic is fragrant and golden, but be careful not to let it burn—this step fills the kitchen with the most nostalgic scent, a smell that always meant a family meal was on its way.
- Add the halved cherry tomatoes to the skillet. Cook for about 5 minutes, stirring occasionally, until the tomatoes soften and release their juices, creating a vibrant sauce. Ouma and I would always argue whether to crush the tomatoes or leave them whole—I’m team whole, for that burst of freshness.
- Drain the pasta, reserving about 1/2 cup of pasta water. Add the linguine directly to the skillet with the tomato and garlic mixture. Toss to combine, adding reserved pasta water a little at a time to loosen the sauce and help it cling to the noodles.
- Stir in the fresh basil, lemon juice, and grated Parmesan cheese. Season with salt and freshly ground black pepper to taste. The lemon juice adds a subtle brightness that Mama Lou swore by—it wakes up the dish without overpowering it.
- Serve immediately with extra Parmesan on the side and a drizzle of olive oil if you like. I love to watch my family’s faces light up as they take that first bite—it’s a simple joy that never gets old.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
