Cookwares

• Saucepan
• Frying pan

Method

1. 1Step : Wash and cut the cherry tomatoes in half.
2. 2Step : Peel and finely slice the garlic cloves.
3. 3Step : Seed and finely chop the red chili.
4. 4Step : Roughly chop the basil leaves.
5. 5Step : Bring a large pot of salted water to a boil and cook the linguine according to the package instructions until al dente.
6. 6Step : Reserve a ladleful of pasta cooking water.
7. 7Step : Heat the olive oil in a large skillet over medium heat.
8. 8Step : Add the garlic and chili, and sauté for 1 minute until fragrant.
9. 9Step : Add the cherry tomatoes and a pinch of salt. Cook over medium heat for 5 to 7 minutes, stirring occasionally, until the tomatoes start to burst and release their juices.
10. 10Step : Add the drained linguine directly to the skillet with the tomatoes.
11. 11Step : Pour in a splash of the pasta cooking water to emulsify the sauce and coat the pasta well.
12. 12Step : Toss and let cook for another 1 to 2 minutes over low heat.
13. 13Step : Remove from heat, stir in the chopped basil, and give it one last toss.
14. 14Step : Taste and adjust seasoning with salt and pepper.
15. 15Step : Serve immediately with grated Parmesan cheese, if desired.