1 lb. linguini, cooked in heavily salted pasta water to just under al dente*
1 Tbsp. olive oil (best quality you can get!)
3 garlic cloves, sliced
2 cups cherry or grape tomatoes (I used multicolor)
1 cup dry rosé wine
1 cup pasta water
1/2 cup grated Parmesan cheese
Salt & pepper to taste*
Instructions
When you’re about to drain the linguini, reserve 1 cup of the pasta water. Set aside.
Heat the olive oil in a large skillet over medium heat and add the garlic and tomatoes.
Cook for about 3 minutes, or until you see the tomato skin start to blister.
Add the rosé wine and cook for another 3-4 minutes.
Finally, add the pasta water, pasta and Parmesan cheese and toss to combine. Let this simmer for about 2 minutes while you stir it together. Taste and add salt and pepper, if desired.
Serve with additional Parmesan, red pepper flakes, and basil if desired.*
Notes
Cook your pasta for about a minute less than the directions call for. You want the pasta to be just under al dente so it can simmer in the sauce for a minute or two without being overcooked.
I almost never say “to taste” with seasonings, but the amount of salt you need will depend on how salty your pasta water is.
This can be served hot or cold! I prefer it however I can get it in my mouth fast enough!