Linguine

Let's Cook

1. Step 1.

   Bring a large pot of well-salted water to a rolling boil. Add the linguine and cook until al dente, following the package timing, then drain, reserving a little of the starchy cooking water.

2. Step 2.

   While the pasta cooks, warm the 3 tbsp extra-virgin olive oil in a wide skillet over medium-low heat. Add the thinly sliced garlic and cook gently for 1–2 minutes, until fragrant and just beginning to turn pale gold — do not let it brown or it will taste bitter.

3. Step 3.

   Add the halved cherry tomatoes to the garlicky oil and cook over medium heat for 3–4 minutes, until they begin to soften and release their juices but still hold their shape.

4. Step 4.

   Pour in the dry white wine and let it bubble for 1–2 minutes, stirring, until the sharp alcohol smell cooks off and the liquid reduces slightly into a glossy sauce. Season lightly with salt.

5. Step 5.

   Add the drained linguine to the skillet along with a splash of the reserved pasta water, tossing well so the strands are coated and the sauce clings. Cook for about 1 minute more, adding more pasta water if it looks dry.

6. Step 6.

   Remove the skillet from the heat, then fold through the chopped flat-leaf parsley and torn basil leaves. Finish with a drizzle of extra-virgin olive oil and taste for salt before serving.