Linguine with Burst Tomatoes and Chiles Recipe | Epicurious.com
"The key to this sauce is a creamy emulsion of the oil, cheese, and pasta water. Toss and stir—and stir and toss—adding liquid freely, until it comes together...."
INGREDIENTS
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2 1/4"-thick slices crusty bread, well-toasted, broken into pieces
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12 ounces linguine
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Kosher salt
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1 tablespoon chopped drained oil-packed Calabrian chiles
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3 tablespoons olive oil, plus more
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1 pound small tomatoes
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1 ounce Pecorino, finely grated (about 1/2 cup)
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Freshly ground black pepper
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