Maxi’s Mom’s summer pasta✨

This dish is inspired by a recipe from The Silver Palate Cookbook 🤍

Maxi’s debut cookbook is officially out now!

Search for Maxi’s Kitchen wherever you like to buy books!

▪️1/2 Cup Pine Nuts▪️1 lb. Ripe Tomatoes on the Vine (~3 medium), diced small▪️2 Cups Fresh Basil Leaves, sliced in thin strips▪️6 oz. Parmigiano Reggiano (or sub regular parmesan), cut into small cubes▪️4 Garlic Cloves, minced▪️1/2 Cup Extra Virgin Olive Oil▪️1/2 tsp Kosher Salt▪️1/2 tsp Freshly Ground Pepper▪️1 lb. Linguine▪️Flaky Sea Salt, for serving▪️

1️⃣ Bring a pot of generously salted water to a boil.
2️⃣ In a small pan preheated over medium heat, toast the pine nuts for 3-5 mins, stirring constantly, until they are golden brown. Immediately transfer the toasted pine nuts from the pan to a large bowl (because they will burn easily).
3️⃣ Add the tomatoes, basil, parmigiana reggiano, garlic, olive oil, salt, and pepper. Mix to combine.
4️⃣ Boil the linguine according to the package directions (I like mine al dente), then drain it and immediately transfer it into the bowl with the sauce. Using tongs, mix the hot pasta with the sauce until all ingredients are evenly distributed.
5️⃣ Transfer to plates, finish with a sprinkle of flaky sea salt, and enjoy!

⏲ 20 min prep time / 30 min total time

Serves 4