Source in .scx format of LINGUINE - Linguine with Burst Tomatoes and Chiles
<?xml version="1.0" encoding="UTF-8" standalone="yes"?> <!-- Shop'NCook recipe exchange format Generated by Shop'NCook 3.1 (http://www.shopncook.com/) DTD: http://www.rufenacht.com/shopncook.dtd --> <!DOCTYPE ShopNCook> <?xml-stylesheet href="shopncook1.css" type="text/css"?> <ShopNCook version="1.0" generator="Shop'NCook recipe database 1.0" xml:lang="en"> <RecipeList> <Recipe recipeId="74974" locale="en"> <RecipeHeader> <RecipeTitle>LINGUINE - Linguine with Burst Tomatoes and Chiles</RecipeTitle> <Category></Category> <NbPersons>4</NbPersons> <PortionYield quantity="1.0" unit=""></PortionYield> <PrepTime hours="0.0"></PrepTime> <TotalTime hours="0.0"></TotalTime> <Source></Source> </RecipeHeader> <IngredientList> <IngredientText>Linguine with Burst Tomatoes and Chiles The key to this sauce is a creamy emulsion of the oil, cheese, and pasta water. Toss and stir—and stir and toss—adding liquid freely, until it comes together. PUBLISHED: AUGUST 2014 BON APPETIT INGREDIENTS 2 slices ¼"-thick crusty bread, well-toasted, broken into pieces</IngredientText> <Ingredient id="899" quantity="12.0" unit="oz." comment="" defaultState="true" weightGram="28.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity quantity="12.0" unit="oz.">12 oz.</IngredientQuantity> <IngredientItem>linguine</IngredientItem> <IngredientComment></IngredientComment> </Ingredient> <Ingredient id="1818" quantity="0.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity quantity="0.0" unit=""></IngredientQuantity> <IngredientItem>Kosher salt</IngredientItem> <IngredientComment></IngredientComment> </Ingredient> <Ingredient id="-1" quantity="1.0" unit="tablespoon" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity quantity="1.0" unit="tablespoon">1 tablespoon</IngredientQuantity> <IngredientItem>chopped drained oil-packed Calabrian chiles</IngredientItem> <IngredientComment></IngredientComment> </Ingredient> <Ingredient id="697" quantity="3.0" unit="tablespoons" comment="" defaultState="true" weightGram="13.5" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity quantity="3.0" unit="tablespoons">3 tablespoons</IngredientQuantity> <IngredientItem>olive oil</IngredientItem> <IngredientComment>plus more</IngredientComment> </Ingredient> <Ingredient id="1146" quantity="1.0" unit="pound" comment="small" defaultState="true" weightGram="448.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity quantity="1.0" unit="pound">1 pound</IngredientQuantity> <IngredientItem>small tomatoes</IngredientItem> <IngredientComment></IngredientComment> </Ingredient> <Ingredient id="287" quantity="1.0" unit="oz." comment="" defaultState="true" weightGram="28.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity quantity="1.0" unit="oz.">1 oz.</IngredientQuantity> <IngredientItem>Pecorino, finely grated</IngredientItem> <IngredientComment>(about ½ cup)</IngredientComment> </Ingredient> <Ingredient id="1973" quantity="0.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity quantity="0.0" unit=""></IngredientQuantity> <IngredientItem>Freshly ground black pepper</IngredientItem> <IngredientComment></IngredientComment> </Ingredient> </IngredientList> <RecipeText>Pulse toast in a food processor to fine crumbs; set aside. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 1½ cups pasta cooking liquid. Meanwhile, heat chiles and 3 Tbsp. 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. Add pasta, 1 cup pasta cooking liquid, and ¼ cup Pecorino to skillet and cook, tossing and adding more liquid as needed, until sauce coats pasta, about 2 minutes. Serve pasta seasoned with salt and pepper and topped with remaining Pecorino and reserved breadcrumbs. </RecipeText> </Recipe> </RecipeList> </ShopNCook>