Linguini Alla Cecca
Experience the vibrant simplicity of Italian cooking with Linguini Alla Cecca, a refreshing no-cook pasta sauce recipe perfect for warm days. This dish celebrates the natural sweetness of ripe cherry tomatoes, the aromatic depth of fresh basil, and the robust flavor of minced garlic, all brought together with a generous drizzle of extra virgin olive oil. With just 15 minutes of prep time, the uncooked tomato marinade melds into a luscious sauce that clings effortlessly to al dente linguini, creating a light yet satisfying meal. Perfect served warm or at room temperature, this recipe is a testament to the beauty of fresh, high-quality ingredients. For an added indulgence, sprinkle with freshly grated Parmesan cheese before serving. Whether you're looking for a quick weeknight dinner or an elegant pasta dish to impress guests, Linguini Alla Cecca is a must-try classic bursting with Mediterranean flavor.
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Recipe Information
Ingredients
- 400 grams Linguini pasta
- 500 grams Cherry tomatoes
- 20 grams Fresh basil leaves
- 3 whole Garlic cloves
- 5 tablespoons Extra virgin olive oil
- 1 teaspoon (plus more for pasta water) Salt
- 0.5 teaspoon Freshly ground black pepper
- 50 grams Parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil.
While the water is heating, halve the cherry tomatoes and place them in a large mixing bowl.
Peel and finely mince the garlic cloves. Add them to the bowl with the tomatoes.
Tear the fresh basil leaves into small pieces and add them to the tomato mixture.
Drizzle the extra virgin olive oil over the tomatoes, garlic, and basil. Add 1 teaspoon of salt and 0.5 teaspoon of freshly ground black pepper. Toss everything gently to combine, ensuring the tomatoes are evenly coated. Set aside to marinate while you cook the pasta.
Add the linguini pasta to the boiling water and cook according to the package instructions (usually 8-10 minutes) until al dente.
Before draining the pasta, reserve 1 cup of the pasta cooking water and set it aside.
Drain the pasta and immediately add it to the bowl with the tomato mixture. Toss the pasta thoroughly to coat it in the fresh tomato sauce.
If the pasta seems dry, add a splash of the reserved pasta water, one tablespoon at a time, until the desired consistency is reached.
Serve the Linguini Alla Cecca warm or at room temperature. Optionally, top with freshly grated Parmesan cheese.
Nutrition Facts
Calories |
1544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.1 g | 113% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 3092 mg | 134% | |
| Total Carbohydrate | 149.8 g | 54% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 15.5 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 741 mg | 57% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1537 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
