Linguine With Red & Yellow Tomatoes
|Linguine||1 Pound (455 Gram)|
|Olive oil||30 Milliliter (2 Tablespoon)|
|Garlic||1 Clove (5 gm), minced or pressed|
|Crushed red pepper flakes||1⁄4 Teaspoon|
|Onion||1 Large, finely chopped|
|Red cherry tomato||1 Pound, cut into halves lengthwise (3 Cups, 455 Gram)|
|Yellow cherry tomatoes||1 Pound, cut into halves lengthwise (3 Cups, 455 Gram)|
|Fresh basil leaves/1/4 cup dried basil||80 Gram (Firmly Packed, 2 Cups)|
|Grated parmesan cheese||40 Gram (1/4 To 1/2 Cup)|
1. In a 6- to 8-quart (6- to 8-liter) pan, cook pasta in 4 quarts (3.8 liters) boiling water just until tender to bite (7 to 9 minutes); or cook according to package directions.
2. Meanwhile, heat oil in a wide frying pan over high heat. Add garlic, red pepper flakes, and onion; cook, stirring often, until onion is lightly browned (3 to 5 minutes). Add tomatoes and basil; cook, stirring gently, just until tomatoes are hot (about 2 minutes).
3. Drain pasta well and place in a warm wide serving bowl. Pour tomato mixture over pasta; mix lightly, using 2 forks. Season pasta to taste with salt and pepper.