Linguine with Sun-Roasted Cherry Tomatoes

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A simple pasta dish rich with the flavors of garlic, bittersweet sun-roasted tomatoes and Pecorino Romano. This recipe takes a few items from your pantry and makes it dinner. Did we mention delicious?

Ingredients:

• 1 (1-pound) package DeLallo Linguine
• 1 1/2 cup DeLallo Sun-Roasted Cherry Tomatoes, chopped roughly
• 1 clove garlic
• 1/4 cup DeLallo Extra Virgin Olive Oil
• DeLallo Grated Pecorino Romano Cheese
• Salt

Directions:

In a large saucepan, pour the extra virgin olive oil and heat on medium. Once oil gets hot, add garlic and sauté until golden, about 2 to 3 minutes. Add the tomatoes, and a pinch of salt. Simmer for 10 to 15 minutes on medium-low heat.

In the meantime, bring a large pot of salted water to a boil. Cook the linguine for al dente texture, then drain. Toss hot pasta in the saucepan with tomatoes and sauté together for a couple of minutes. Turn the flame off, and top with grated Pecorino Romano cheese, serve immediately.

Serves 4 Send to friend Printer-friendly version