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Slow-Braised Focaccia with Sage Butter
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Herbed Linguine al Forno
Deeply satisfying Linguine al Forno, weeknight-fast but never a compromise.
Ingredients
What you'll need
- 1 lb linguine
- 1 medium extra-virgin olive oil
- 1 lb garlic
- a pinch Parmesan
- 4 oz fresh basil
- 1/4 cup kosher salt
- 2 tbsp cracked black pepper
- to taste good finishing oil
Method
Step by step
- Salt your pasta water until it tastes like the sea and get it boiling.
- Start the sauce so it is ready the moment the pasta is: garlic in warm oil, then the rest.
- Pull the pasta a minute early and let it finish cooking right in the sauce.
- Loosen with pasta water until glossy, then serve at once with plenty of Parmesan.
Keep cooking
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Our Rigatoni leans on extra-virgin olive oil and patience: the kind of plate you make on a quiet evening, then finished al Forno.