A no-cook sauce made with fresh basil, ripe tomatoes, toasted pine nuts, and little cubes of Parmigiano Reggiano. Tossed with hot linguine and a good drizzle of high quality olive oil, this recipe is perfect for those hot summer days Swap out your cheese for grilled halloumi or fresh feta and some cold rotisserie chicken and you've a brand new combination with no extra time.
Ingredients
- 0.5cuppine nuts
- 1lbripe tomatoes on the vine~3 medium, diced small
- 2cupsfresh basil leavessliced in thin strips
- 6ozParmigiano Reggianocut into small cubes (or sub regular parmesan)
- 4garlic clovesminced
- 0.5cupextra virgin olive oil
- 0.5tspkosher salt
- 0.5tspfreshly ground black pepper
- 1lblinguine
- flaky sea saltfor serving
Method
- 1Bring a pot of generously salted water to a boil.
- 2In a small pan preheated over medium heat, toast the for 3-5 minutes, stirring constantly, until they are golden brown. Immediately transfer the toasted from the pan to a large bowl (because they will burn easily).
- 3Add the tomatoes, basil, , garlic, olive oil, salt, and pepper to the bowl with the . Mix to combine.
- 4Boil the according to the package directions (al dente), then drain it and immediately transfer it into the bowl with the sauce. Using tongs, mix the hot pasta with the sauce until all ingredients are evenly distributed.
- 5Transfer to plates, finish with a sprinkle of , and enjoy!
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