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.