Ingredients:

  • 340g linguine
  • 340g cherry tomatoes, halved
  • 1 large yellow onion, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 2 tbsp extra-virgin olive oil
  • 2 sprigs fresh basil
  • 1/2 tsp red pepper flakes
  • 2 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1/4 cup Parmigiano Reggiano, grated
  • 1 tsp lemon zest
  • 1065ml water

Instructions:

  1. Place 340g linguine, 340g halved tomatoes, sliced onion, garlic, red pepper flakes, and 2 basil sprigs into the cold skillet.
  2. Drizzle with 2 tbsp olive oil and pour in 4 1/2 cups of water. Note: Starting with cold water allows the starch to begin leaching out slowly as it heats.
  3. Bring the mixture to a rolling boil over high heat. You should hear a vigorous sizzle and pop as the water begins to bubble.
  4. Use your tongs to frequently turn and move the pasta as it softens, ensuring the strands don't clump together.
  5. Continue boiling for about 12 minutes. The water will reduce and transform into a cloudy, bubbling liquid.
  6. Taste a strand at the 10 minute mark. It should be firm but no longer crunchy in the center.
  7. When only about 1/2 cup of liquid remains, stir vigorously. This is where the sauce goes from watery to velvety.
  8. Remove from heat. Discard the spent basil sprigs. The residual heat will continue to thicken the sauce.
  9. Toss in 1/2 cup torn basil leaves, 1/4 cup grated Parmigiano Reggiano, and 1 tsp lemon zest.
  10. Serve immediately. The sauce will continue to set as it cools, so get it to the table while it is still glossy.