It’s time for Friday Night Bites and tonight we’re serving it up under the Tuscan Sun. This dish is a Sandomeno family favorite. It’s a delicious lazy version of Linguine, perfect for a beautiful summer night. You can also make it ahead of time and serve when ready.
Author: Dawn Sandomeno
Recipe type: main
- 1 pound dried linguine
- 1 container of cherry tomatoes (pint), cut in half
- 1 pound Bocconcini (Fresh Mozzerella cheese in 1.50 ounce balls)
- 2 large garlic cloves, minced
- ⅓ cup extra-virgin olive oil
- ½ cup basil, sliced in strips
- red pepper flakes to taste
- course salt and pepper to taste
- Cook the pasta until al dente in a large pot of salted water. Drain and cool under cold running water in a colander. Shake and let it stand until dry.
- Toss the cherry tomatoes and Bocconcini with the garlic, basil, and olive oil in a large serving bowl
- Season with salt and pepper to your taste.
- Add the pasta, mix well until all the pasta is coated.
- Sprinkle with red pepper flakes
- Serve immediately
Make ahead and keep in fridge. If you make ahead, let the pasta come to room temperature before serving.
Enjoy and cheers to the weekend! Friday Night Bites is a weekly food series from the Partybluprints Blog.