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.