Linguine with Tomatoes & Parmesan Crumbs

Here is one of those pasta dishes that is ready minutes after the water boils.

Set a pot of water to boil. Heat about one tablespoon extra-virgin olive oil in a medium skillet over medium-high heat. Add chopped garlic and stir briefly. Add chopped ripe tomatoes or cherry tomatoes, halved, along with some chopped scallions.

When the tomatoes start to soften, season them with salt and pepper. Drop your fresh pasta into the boiling water. When the pasta is cooked remove with a slotted spoon and add to the sauce along with some of the pasta water. Toss to coat evenly, adjust seasoning and finish with more extra-virgin olive oil. Plate the pasta and top with parmesan seasoned breadcrumbs.

NBFresh pasta cooks in less than 2 minutes. If using store-bought dry pasta, drop the pasta into the water and then start making the sauce; the sauce will be ready with the pasta.

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