Name: Linguine with Burst Tomatoes and Chiles
Yield: 4 Servings
Ingredients: 2 slices ¼"-thick crusty bread, well-toasted, broken into pieces; 12 oz. linguine; Kosher salt; 1 tablespoon chopped drained oil-packed Calabrian chiles; 3 tablespoons olive oil, plus more; 1 pound small tomatoes; 1 oz. Pecorino, finely grated (about ½ cup); Freshly ground black pepper

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Christopher Testani

The key to this sauce is a creamy emulsion of the oil, cheese, and pasta water. Toss and stir—and stir and toss—adding liquid freely, until it comes together.

Recipe notes