Linguine with Stracciatella, Cherry Tomatoes and Basil

Method

1. Make a small cross on the bottom of each cherry tomato.
2. Blanch the tomatoes in boiling water for about 10 seconds, then peel off the skin.
3. Set aside the peeled tomatoes.
4. In a pan, heat olive oil with basil stems and two cloves of garlic until fragrant.
5. Add the peeled cherry tomatoes to the pan and cook briefly, without letting them fall apart.
6. Meanwhile, cook the linguine in salted boiling water until al dente (about 3 minutes).
7. Drain the pasta and add it to the pan with the tomatoes. Add a splash of pasta water.
8. Season with salt and black pepper. Remove from heat.
9. Add grated Parmigiano and toss well.
10. Plate the pasta and top with stracciatella.
11. Garnish with fresh basil leaves. Serve immediately.