INGREDIENTS
- 4 ounces dried linguini
- Salt
- 1/4 cup Roasted Garlic Mojo
- 1 teaspoon (or as little or as much as you want) red chile flakes
- About a cup of ripe cherry tomatoes (preferably from the farmer’s market), cut in half
- About 1/2 cup good-quality grated Mexican añejo cheese or other garnishing cheese like Parmesan or Romano
- A big handful of cilantro leaves
INSTRUCTIONS
In a large pot, boil the pasta in heavily salted water according to the package directions—usually 11 or 12 minutes is enough for it to cook to al dente. Reserve ¼ cup of the pasta-cooking water, then drain the pasta. In a large (10-inch) skillet set over medium heat, combine the Roasted Garlic Mojo, chile, tomatoes and reserved pasta water. When it comes to a good simmer, add the drained pasta and cheese, and stir/toss to thoroughly combine. Divide between warm pasta bowls, sprinkle with the cilantro leaves and you’re ready to eat.
