Armando Percuoco: Linguine Napoletana

AT A GLANCE

  • Serves 4 people

  • 10 Roma tomatoes
  • 280 gm linguine
  • 80 ml (1/3 cup) olive oil
  • 2 tsp finely chopped garlic
  • 4 basil leaves, chopped
  • To serve: finely grated parmesan
01   Blanch tomatoes in boiling water, refresh in iced water, peel and cut into 1cm pieces.
02   Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente. Drain.
03   Combine oil and garlic in a large saucepan and sauté over high heat until garlic is golden, add tomatoes and basil and cook for 4 minutes. Add pasta and stir to combine, season to taste, scatter with parmesan and serve immediately.

Topics:

LINGUINE, MAIN, MASTERCLASS, TOMATOES, PASTA, WINTER, GARLIC, BASIL, ITALIAN

Recipe:

ARMANDO PERCUOCO, BUON RICORDO

Photography:

CHRIS CHEN

Styling:

LYNSEY FRYERS

FEATURED IN

May 2007

May 2007

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