Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 small (100g) onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 1 cup (150g) cherry tomatoes, halved
  • 1 can (14.5 oz / 411g) crushed tomatoes
  • 1/2 tsp (3g) red pepper flakes
  • 1 tbsp (15g) unsalted butter
  • 1/4 cup (60ml) heavy cream
  • 8 oz (225g) linguine
  • 1 lb (450g) frozen langostino tails, thawed and patted dry
  • 1/4 cup (10g) fresh parsley, chopped
  • 1/4 cup (25g) parmesan cheese, freshly grated
  • salt to taste
  • black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil.
  2. Heat olive oil in a skillet over medium heat. Sauté the diced onion until translucent, then stir in the minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
  3. Add the halved cherry tomatoes to the skillet and cook until they begin to soften and blister.
  4. Stir in the crushed tomatoes. Lower the heat to medium-low and simmer for 10–12 minutes to concentrate the flavors.
  5. Whisk the butter and heavy cream into the sauce until smooth and velvety.
  6. Cook the linguine in the boiling water until just shy of al dente (1-2 minutes less than package directions). Reserve 1/2 cup of starchy pasta water before draining.
  7. Add the thawed langostino tails to the simmering sauce and cook for 1–2 minutes to heat through.
  8. Fold in the cooked pasta and reserved pasta water. Toss vigorously over medium heat until the sauce clings to the pasta.
  9. Remove from heat and garnish with fresh parsley and Parmesan cheese.