This pasta dish is inspired by a recipe from The Silver Palate Cookbook, featuring ripe tomatoes, fresh basil, Parmigiano Reggiano, pine nuts, and linguine.
1. Bring a pot of generously salted water to a boil.
2. In a small pan preheated over medium heat, toast the pine nuts for 3-5 minutes, 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).
3. Add the diced tomatoes, sliced basil, cubed parmigiana reggiano, minced garlic, olive oil, kosher salt, and freshly ground pepper to the bowl. Mix to combine.
4. Boil the linguine according to the package directions (aim for 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.
5. Transfer to plates, finish with a sprinkle of flaky sea salt, and enjoy!
