Linguine With Burst Tomatoes And Chiles

• 2 1/4"-thick slices crusty bread, well-toasted, broken into pieces
• 12 ounces linguine
• Kosher salt
• 1 tablespoon chopped drained oil-packed Calabrian chiles
• 3 tablespoons olive oil, plus more
• 1 pound small tomatoes
• 1 ounce Pecorino, finely grated (about 1/2 cup)
• Freshly ground black pepper

1. Pulse toast in a food processor to fine crumbs; set aside.
2. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 1 1/2 cups pasta cooking liquid.
3. Meanwhile, heat chiles and 3 tablespoons oil in a large skillet over medium heat until sizzling, about 2 minutes. Add tomatoes, increase heat to medium-high, and cook, turning tomatoes occasionally, until blistered in spots, about 3 minutes. Continue to cook, lightly crushing tomatoes, until beginning to break down, about 3 minutes.
4. Add pasta, 1 cup pasta cooking liquid, and 1/4 cup Pecorino to skillet and cook, tossing and adding more liquid as needed, until sauce coats pasta, about 2 minutes.
5. Serve pasta seasoned with salt and pepper and topped with remaining Pecorino and reserved breadcrumbs.

crusty bread, linguine, kosher salt, calabrian chiles, olive oil, tomatoes, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/linguine-with-burst-tomatoes-and-chiles-51242220 (may not work)