Sweet yellow cherry tomatoes, fresh basil and plenty of Parmesan make this linguine al pomodorino giallo taste like far more than the sum of its parts.

Yellow cherry tomatoes are the star of this quick pasta, cooking down until they’re juicy, jammy and ready to coat every strand of linguine. A splash of white wine, fresh basil, butter and Parmesan round out the sauce, while creamy stracciatella (or burrata) on top makes the whole thing feel just a little bit special.

Ingredients for Linguine Al Pomodorino Giallo

  • 5 oz fresh linguine
  • 3 tbsp olive oil, plus more for serving
  • 3 cloves garlic, thinly sliced
  • 1 1/2 cups whole yellow cherry tomatoes
  • 1/4 cup dry white wine
  • 4 fresh basil leaves, torn
  • 1 tbsp unsalted butter
  • 4 tbsp grated Parmigiano-Reggiano, divided
  • 2 tbsp stracciatella cheese or torn burrata
  • 1 tsp flaked salt, plus more for pasta water

Directions for Linguine Al Pomodorino Giallo

  1. In a large skillet over medium, heat olive oil. Add garlic and cook until lightly golden, watching carefully so it doesn't burn. Add yellow cherry tomatoes and cook for 5–7 min, stirring occasionally, until tomatoes begin to blister, then burst and release their juices. Gently press any stubborn tomatoes with the back of a wooden spoon.
  2. Add white wine and cook for 2–3 min, scraping up any browned bits from bottom of skillet. Season with a pinch of salt and continue cooking until tomatoes have broken down into a loose, chunky sauce. Reduce heat to low.
  3. Meanwhile, bring a large pot of salted water to a boil. Add linguine and cook until al dente according to package directions. Reserve 1 cup pasta water, then drain.
  4. Add cooked linguine to skillet with tomato sauce and toss over medium-low for 1–2 min. Add basil, butter and half the Parmesan, tossing until butter and cheese have melted and sauce coats pasta. Add reserved pasta water, a splash at a time, if needed to loosen sauce.
  5. Divide pasta between two bowls. Top with stracciatella or burrata, remaining Parmesan, a drizzle of olive oil and flaked salt. Serve immediately.

Tips

Found yellow tomato purée? The original version of this recipe uses 6 oz yellow tomato purée in place of fresh tomatoes. If you can track it down, add it after the white wine, season with salt and simmer until reduced by about one-third before continuing with the recipe.

Feeding four? This recipe was originally created to serve two, so double all ingredients for a family of four. Use a large skillet with plenty of room for the tomatoes to cook down and the pasta to be tossed with the sauce.

Recipe and image courtesy of Oretta's executive chef Gabriele Di Marco.