Ingredienser

1.2 dl pine nuts

450 g ripe tomatoes on the vine, diced small

2 st cups fresh basil leaves, sliced in thin strips

170 g parmigiano reggiano, chopped in little squares

4 st garlic cloves, minced

1.2 dl extra virgin olive oil

0.5 tsp kosher salt

0.25 tsp fresh ground pepper

450 g linguini

Gör så här

Bring a pot of generously salted water to a boil.

In a small pan preheated over medium heat, toast the pine nuts, 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).

Add the tomatoes, basil, Parmesan, garlic, olive oil, salt, and pepper. Mix to combine.

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.

Serve the pasta right away while it's warm with a drizzle of olive oil on top and enjoy!