During the long, hot days of August, Benedetta Vitali's family likes to sit at the lunch table for hours. In order to do this, each family member prepares something, like this linguine, that can be made ahead and served cold or at room temperature.
Plus: Pasta Recipes and Tips
1 pound dried linguine
1 pint cherry tomatoes, halved
2 large garlic cloves, minced
1/2 cup roughly torn basil
1/3 cup finely chopped flat-leaf parsley
1 tablespoon finely chopped marjoram
1 jalapeño, seeded and finely chopped
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
How to Make It
In a large pot of boiling salted water, cook the pasta until al dente. Drain and cool under cold running water. Shake off any excess water and pat the linguine dry with paper towels.
2.In a large bowl, toss the cherry tomatoes with the garlic, basil, parsley, marjoram, jalapeño and olive oil and season with salt and pepper. Add the pasta, toss well and serve.
The pasta can be refrigerated for 3 hours. Let stand at room temperature for about 30 minutes before serving.
A refreshing, fruity Tuscan white best complements this dish.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.