Lifestyle blogger Monika Hibbs elevates the everyday in her cookbook, Gather at Home. Try this simple yet inspiring recipe that turns summer’s freshest ingredients into gourmet fare.


Photography: Kristy Ryan


  • 1 pound (450 g) linguine, or pasta of choice
  • 1⁄3 cup extra-virgin olive oil
  • 3  large garlic cloves, minced
  • 4  cups cherry tomatoes, halved
  • 2 large heirloom tomatoes, sliced
  • 1⁄2 tsp chili flakes
  • Sea salt and freshly ground black pepper
  • 1⁄4 cup freshly grated Parmesan cheese, plus more for serving
  • 1⁄4 cup fresh basil, roughly chopped
  • 1⁄4 cup lightly toasted pine nuts, chopped


Bring a large pot of generously salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta, making sure to reserve 1⁄4 cup of the pasta water.

Heat the olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 2 minutes. Add the cherry tomatoes, heirloom tomatoes, chili flakes, and salt and pepper to taste. Cook for 5 to 8 minutes, stirring occasionally, until the tomatoes start to burst. Pour in the pasta and reserved pasta water and cook for an additional 2 minutes. Add the Parmesan, basil and pine nuts, and toss to coat the pasta evenly.

Serve in a large shallow bowl and top with more Parmesan, if desired.


To elevate the presentation of this dish, use a fork to twirl the linguine into individual nests (portions) in the serving bowl, plating the pasta for your guests like a pro.

Makes 4 servings.

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