Linguine con Pomodorini Scoppiettanti e Olio di Oliva Timperio Nobile

Directions

1. In a large pot of salted boiling water, cook the D&G Linguine pasta for 8-10 minutes, or until al dente.

2. While the pasta is cooking, heat the Timperio Nobile extra virgin olive oil in a large pan over medium heat. Add the minced garlic and red pepper flakes, and sauté for 1-2 minutes until fragrant.

3. Add the cherry tomatoes to the pan and cook for 5-7 minutes until they start to burst and release their juices. Season with salt and pepper to taste.

4. Using a slotted spoon, transfer the cooked pasta directly into the pan with the cherry tomatoes, along with 60ml of the pasta cooking water. Toss everything together until the pasta is coated with the tomato sauce.