Equipment
Ingredients
Pasta and Produce
- 400 g linguine pasta
- 500 g cherry tomatoes, halved
- 3 garlic, minced
- 30 g fresh basil, roughly torn
Sauce and Seasoning
- 30 ml extra virgin olive oil
- 100 ml heavy cream
- 80 g parmigiano-reggiano, finely grated
- kosher salt
- black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 641 kcal
- Protein
- 23 g
- Carbohydrates
- 84 g
- Fat
- 23 g
- Fiber
- 5 g
- Sugar
- 8 g
- Sodium
- 395 mg
- Saturated Fat
- 10 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 42 mg
- Potassium
- 658 mg
- Calcium
- 294 mg
- Iron
- 3.9 mg
- Magnesium
- 70 mg
- Phosphorus
- 352 mg
- Zinc
- 2.1 mg
- Vitamin A
- 164 mcg
- Vitamin C
- 3 mg
- Vitamin D
- 0.5 mcg
- Vitamin E
- 1.5 mg
- Vitamin K
- 37 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.91 mg
- Riboflavin
- 0.52 mg
- Niacin
- 7.3 mg
- Folate
- 245 mcg
- Water
- 39 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Bring a large pot of heavily salted water to a rolling boil at 100C or 212F. Add the linguine and cook until al dente, about 9 minutes. Reserve 100ml of starchy pasta water before draining the noodles.
While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium-high heat. Add the halved cherry tomatoes and let them sear undisturbed until they begin to blister and release their juices, about 5 minutes.
Reduce the skillet heat to medium. Add the minced garlic to the tomatoes and stir continuously until aromatic, taking care not to let the garlic brown.
Pour the heavy cream into the skillet, stirring to gently scrape up any fond or browned bits from the bottom of the pan. Allow the mixture to bubble gently and thicken slightly.
Add the drained linguine directly to the skillet. Sprinkle the grated parmigiano-reggiano over the pasta, then pour in 50ml of the reserved hot pasta water. Toss vigorously with tongs until a glossy, emulsified sauce coats the noodles evenly. Add more pasta water a splash at a time if the sauce seems too thick.
Remove the skillet from the heat to prevent the delicate herbs from turning bitter. Fold in the torn fresh basil leaves, then season to taste with kosher salt and black pepper. Serve immediately.
Chef's Notes
- The starch in the reserved pasta water is the secret to a perfect emulsion; it acts as a mechanical binder holding the fat from the cream, cheese, and olive oil together in a smooth suspension.
- Allowing the cherry tomatoes to sit undisturbed initially is crucial; this uninterrupted pan contact develops a deeper, sweeter flavor profile before their structural integrity breaks down.
- Aged parmigiano-reggiano provides a robust umami backbone, but it requires gentle heat. High boiling temperatures will instantly break the cheese, resulting in a clumpy sauce.
- Tearing basil by hand minimizes cellular damage compared to a knife, preserving the essential oils and keeping the leaves a vibrant green for a superior aromatic finish.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat gently in a skillet over low heat, adding a splash of water or milk to reconstitute the sauce without splitting it.
Troubleshooting
Sauce is broken, grainy, or excessively greasy
Cause: The cheese was added to a pan that was too hot, causing the dairy proteins to tighten and expel their fat, or insufficient starchy pasta water was used to bind the emulsion.
Fix: Remove the pan from the heat immediately. Add a splash of cold heavy cream or pasta water and whisk or toss rapidly to cool the mixture and re-emulsify the fats.
Prevention: Lower the heat significantly or remove the pan from the burner entirely before tossing in the cheese, and ensure you use hot, starchy pasta water to stabilize the fat.
Cultural Context
Pasta dishes featuring fresh cherry tomatoes and basil are historical cornerstones of southern Italian summer cooking, traditionally relying exclusively on the natural, bright juices of the tomatoes to form a light sauce. The gentle addition of a touch of cream and aged parmigiano-reggiano in this recipe bridges the gap between the rich, dairy-heavy traditions of northern Italy and the vibrant, produce-driven profiles of the south. This fusion creates a comforting yet remarkably fresh dish that highlights peak-season ingredients while feeling deeply satisfying.
