Shelly's Recipe

LINGUINI ALLA TRAPANESE

Category: Pasta

1/4 cup olive oil
4 cloves garlic, finely chopped
2 cups grape or cherry tomatoes, halved
Coarse salt and freshly ground black pepper
1 pound linguini, cooked according to package directions and drained
1/2 cup chopped fresh basil leaves plus extra for garnish
1/4 to 1/2 cup freshly grated parmigiano-reggiano cheese
1 to 2 tbsp extra virgin olive oil

In large skillet, heat the 1/4 cup olive oil over medium heat. Add garlic; cook for 30 seconds. Add tomatoes; season with salt and pepper. Reduce heat and simmer, stirring occasionally for 3 to 4 minutes.

Add cooked linguini and basil to tomato sauce, stirring to coat pasta thoroughly. Place in large serving bowl. Top with parmigiano-reggiano. Drizzle olive oil over top. Garnish with additional basil. Serves 8