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Linguine with Cherry Tomatoes from Sundays with Sophie

Here’s an exclusive sneak-peek into my latest cookbook, Sundays with Sophie, which will be hitting bookshelves everywhere on Tuesday, October 11th!

This book is all about cooking with the spirit that Sunday brings: meals that include gathering around the table and sharing beautiful, easy-to-create dishes with family and friends, whether it’s a weeknight or the end of a tough week. This pasta dish certainly checks all of those boxes!

Linguine with Cherry Tomatoes and Anchovies

Serves 4 to 6

 

This is one of my favorite summertime pastas because unlike a stewed tomato sauce, you don’t have to prep this hours ahead of time. All season long, I buy tons of cherry tomatoes from a farm stand in Amagansett called Balsam Farms. When they’re a bit past their prime and start to soften, I toss them in a pan with olive oil, crushed anchovies, and garlic for an instant sauce. It’s light but still crazy flavorful.

Kosher salt

1 pound dried linguine

¼ cup extra-virgin olive oil

6 garlic cloves, finely chopped to a paste with ½ teaspoon kosher salt

¼ teaspoon red pepper flakes

6 oil-packed anchovy fillets, drained and finely chopped

1 pound cherry tomatoes (about 4 cups), halved

3 tablespoons cold unsalted butter, cut into tablespoons

¼ cup hand-torn fresh basil, plus more for garnish

Freshly ground black pepper

Freshly grated Parmigiano-Reggiano cheese, for garnish

 

1  Bring a large pot of water to a boil. Season the water generously with salt. Add the pasta to the water and cook for 2 minutes less than the package directions. Reserving 1 cup of the pasta water, drain the pasta well. Set the pasta and pasta water aside.

2  Meanwhile, in a large deep saute pan, heat the olive oil over medium heat until it begins to shimmer. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Stir in the pepper flakes and anchovies and cook until the anchovies melt into the oil, about 2 minutes.

3  Increase the heat to high, add the cherry tomatoes, and cook until some of the tomatoes just start to soften, about 2 minutes.

4  Add the butter, 1 tablespoon at a time, stirring until the butter is creamy and incorporated into the sauce. Add the pasta and toss with tongs to coat. Add a few splashes of reserved pasta water, if needed, to ensure that the pasta is well coated with the sauce and to achieve your desired consistency. Stir in the basil and season with salt and black pepper.

5  Transfer to a shallow serving bowl or divide among individual bowls and garnish with additional basil and the grated Parmigiano. Serve immediately.