Linguine with Burst Tomatoes and Chiles

Categories: Pasta- Pasta Sauce- Pizza

Ingredients

• 2 slices 1/4 inch thick crusty bread, well-toasted,
• broken into pieces
• 12 oz. linguine
• kosher salt
• 1 Tbsp. chopped drained oil-packed Calabrian chiles
• 3 Tbsp. olive oil, plus more
• 1 lb. small tomatoes
• 1 oz. Pecorino, finely grated (about 1/2 cup)
• Freshly ground black pepper

Directions

1. Pulse toast in a food processor to fine crumbs; set aside. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 1 1/2 cups pasta cooking liquid.
2. Meanwhile, heat chiles and 3 Tbsp. oil in a large skillet over medium heat until sizzling, about 2 minutes. Continue to cook, lightly crushing tomatoes, until beginning to break down, about 3 minutes.
3. Add pasta, 1 cup pasta cooking liquid, and 1/4 cup Pecorino to skillet and cook, tossing and adding more liquid as needed, until sauce coats pasta, about 2 minutes.
4. Serve pasta seasoned with salt and pepper and topped with remaining Pecorino and reserved breadcrumbs.

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