Fresh cherry tomatoes with some tangy sun-dried tomatoes and basil make for a quick and easy, light pasta.
Author: Chelsea
Recipe type: Main
Serves: 4
Ingredients
600 g cherry tomatoes, halved
200 g sun-dried tomatoes, chopped into pieces
3 cloves garlic, minced
½ cup olive oil, plus more for drizzling
2 Tbsp red wine vinegar
½ tsp salt
¼ tsp freshly ground pepper
375 g linguine
⅓ cup fresh basil, chopped
⅓ cup freshly grated Parmesan cheese
250 g burrata cheese, room temp
Instructions
In a large bowl, combine the cherry tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, salt, and pepper. Let stand at room temperature for about an hour.
Bring a large pot of salted water to a boil over high heat. Add linguine and cook according to package instructions. Drain well, then add to the bowl with the tomatoes. Stir in basil and Parmesan, and season with more salt and pepper, if desired.
Serve in bowls with burrata and a drizzle of olive oil.
Recipe by Port and Fin at https://portandfin.com/tomato-linguine-burrata/