Nora Ephron’s Linguine alla Cecca: A Simple, Perfect Pasta Recipe

Nora Ephron, the celebrated writer and filmmaker behind classics like “When Harry Met Sally…” and “Sleepless in Seattle,” wasn’t just a master of romantic comedies. She also possessed a remarkable talent for capturing the simple joys of life, including the pure pleasure of a perfectly cooked meal. One of her most beloved and enduring recipes is Linguine alla Cecca, a vibrant and effortlessly elegant pasta dish that embodies the spirit of Italian simplicity.

This recipe isn’t about complex techniques or hard-to-find ingredients. It’s about using the freshest, highest-quality tomatoes, basil, and olive oil to create a dish that sings with flavor. Linguine alla Cecca is a celebration of summer, a reminder that sometimes the most delicious things in life are also the easiest to make. It’s a perfect weeknight dinner, a delightful lunch, or even a sophisticated appetizer. And, perhaps most importantly, it’s a recipe that will make you feel like you’ve brought a little piece of Italy into your own kitchen.

## What is Linguine alla Cecca?

Linguine alla Cecca, also known as Pasta alla Checca, is a classic Roman pasta dish that’s characterized by its fresh, uncooked sauce. Unlike traditional tomato sauces that simmer for hours, this sauce is made by simply combining chopped tomatoes, fresh basil, garlic, olive oil, and a touch of salt and pepper. The heat of the pasta gently warms the sauce, creating a bright and flavorful dish that’s bursting with summer flavors.

The beauty of Linguine alla Cecca lies in its simplicity. The ingredients are readily available, the preparation is minimal, and the results are consistently delicious. It’s a dish that’s perfect for showcasing the quality of your ingredients, so be sure to use the best tomatoes, basil, and olive oil you can find.

## Why Nora Ephron’s Recipe is Special

While Linguine alla Cecca is a traditional dish, Nora Ephron’s version has gained a special following for its simplicity and straightforwardness. Her recipe emphasizes the importance of using ripe, flavorful tomatoes and doesn’t shy away from a generous amount of olive oil and basil. It’s a recipe that encourages you to trust your taste buds and adjust the ingredients to your liking.

Ephron’s recipe also stands out because it was often shared in her writings and interviews, making it accessible and relatable to home cooks. Her passion for food and her ability to convey the joy of cooking resonated with many, turning this simple pasta dish into a beloved classic.

## Ingredients You’ll Need

Before you start cooking, gather your ingredients. The quality of your ingredients will have a significant impact on the final flavor of the dish, so choose wisely.

* **1 pound linguine pasta:** Linguine is the traditional pasta shape for this dish, but you can also use spaghetti, fettuccine, or even penne.
* **2 pounds ripe tomatoes:** Roma tomatoes, San Marzano tomatoes, or any other flavorful variety will work. The key is to use tomatoes that are ripe, juicy, and full of flavor. Avoid using bland or watery tomatoes.
* **1 cup fresh basil leaves:** Fresh basil is essential for this dish. Use a generous amount for the best flavor. Look for basil with vibrant green leaves and a fragrant aroma.
* **4 cloves garlic:** Use fresh garlic for the best flavor. Mince it finely or press it through a garlic press.
* **1 cup extra virgin olive oil:** Use a good-quality extra virgin olive oil. The olive oil will add richness and flavor to the sauce.
* **Salt and freshly ground black pepper:** Season to taste. Be generous with the salt, as it will help to bring out the flavors of the tomatoes and basil.
* **Red pepper flakes (optional):** Add a pinch of red pepper flakes for a touch of heat.
* **Grated Parmesan cheese (optional):** Serve with grated Parmesan cheese for extra flavor.

## Step-by-Step Instructions

Now that you have your ingredients, let’s get cooking! Follow these simple steps to make Nora Ephron’s Linguine alla Cecca.

**Step 1: Prepare the Tomatoes**

* Wash the tomatoes and core them. This involves removing the hard stem end of the tomato.
* Chop the tomatoes into small, bite-sized pieces. Aim for roughly the same size to ensure even distribution of flavor.
* Place the chopped tomatoes in a large bowl.

**Step 2: Add the Aromatics**

* Mince the garlic finely. You can use a knife or a garlic press.
* Chop the fresh basil leaves. You can stack the leaves and roll them up before chopping them into ribbons (chiffonade) or simply chop them roughly.
* Add the minced garlic and chopped basil to the bowl with the tomatoes.

**Step 3: Dress the Sauce**

* Pour the extra virgin olive oil over the tomatoes, garlic, and basil.
* Season with salt and freshly ground black pepper to taste. Start with a generous pinch of salt and a few grinds of pepper, and then adjust as needed.
* If desired, add a pinch of red pepper flakes for a touch of heat.
* Gently stir all the ingredients together until well combined.
* Let the sauce sit at room temperature for at least 30 minutes, or up to 2 hours, to allow the flavors to meld. This is a crucial step, as it allows the tomatoes to release their juices and the basil to infuse the olive oil.

**Step 4: Cook the Pasta**

* Bring a large pot of salted water to a boil. Use plenty of water to ensure that the pasta cooks evenly.
* Add the linguine pasta to the boiling water and cook according to the package directions until al dente. Al dente means “to the tooth” in Italian, and it refers to pasta that is cooked until it is firm to the bite.
* Reserve about 1 cup of pasta water before draining the pasta. The starchy pasta water will help to create a creamy sauce.
* Drain the pasta in a colander.

**Step 5: Combine and Serve**

* Immediately add the drained pasta to the bowl with the tomato sauce. This is important because the heat of the pasta will gently warm the sauce and help to release the flavors.
* Toss the pasta and sauce together until the pasta is well coated. If the sauce is too dry, add a little of the reserved pasta water to loosen it up.
* Serve immediately. Garnish with extra fresh basil leaves and grated Parmesan cheese, if desired.

## Tips for Success

* **Use the freshest, highest-quality ingredients.** This is especially important for a dish like Linguine alla Cecca, where the flavors of the ingredients are the star of the show.
* **Don’t skip the resting time for the sauce.** Allowing the sauce to sit at room temperature for at least 30 minutes allows the flavors to meld and develop.
* **Cook the pasta al dente.** Overcooked pasta will be mushy and unappetizing.
* **Don’t be afraid to adjust the seasonings to your liking.** Add more salt, pepper, or red pepper flakes to taste.
* **Serve immediately.** Linguine alla Cecca is best enjoyed fresh.
* **Experiment with different variations.** Try adding other fresh herbs, such as oregano or parsley, or try using different types of tomatoes.
* **If you don’t have fresh tomatoes, you can use canned diced tomatoes in a pinch.** However, the flavor won’t be quite as vibrant.
* **For a richer flavor, you can add a tablespoon of tomato paste to the sauce.**
* **If you’re serving this dish to a crowd, you can make the sauce ahead of time and store it in the refrigerator for up to 24 hours.** However, it’s best to add the basil just before serving.

## Variations and Adaptations

Linguine alla Cecca is a versatile dish that can be easily adapted to suit your taste preferences. Here are a few ideas for variations:

* **Spicy Linguine alla Cecca:** Add more red pepper flakes or a pinch of cayenne pepper to the sauce for a spicier kick.
* **Linguine alla Cecca with Mozzarella:** Add fresh mozzarella balls to the sauce for a creamy and cheesy twist.
* **Linguine alla Cecca with Grilled Chicken or Shrimp:** Add grilled chicken or shrimp to the pasta for a more substantial meal.
* **Linguine alla Cecca with Roasted Vegetables:** Add roasted vegetables, such as zucchini, eggplant, or bell peppers, to the pasta for a more complex flavor.
* **Vegan Linguine alla Cecca:** Omit the Parmesan cheese or use a vegan Parmesan cheese alternative.

## Serving Suggestions

Linguine alla Cecca is a delicious and versatile dish that can be served as a main course, a side dish, or even an appetizer. Here are a few serving suggestions:

* **Serve with a simple green salad:** A simple green salad with a light vinaigrette is the perfect accompaniment to Linguine alla Cecca.
* **Serve with crusty bread:** Crusty bread is perfect for soaking up the delicious sauce.
* **Serve with a glass of white wine:** A crisp white wine, such as Pinot Grigio or Sauvignon Blanc, pairs well with Linguine alla Cecca.
* **Serve as part of a larger Italian meal:** Linguine alla Cecca can be served as part of a larger Italian meal, along with other dishes such as bruschetta, Caprese salad, and tiramisu.

## The Enduring Appeal of Simple Food

Nora Ephron’s Linguine alla Cecca is more than just a recipe; it’s a testament to the enduring appeal of simple, well-made food. In a world of increasingly complex and elaborate dishes, this pasta dish reminds us that sometimes the most satisfying meals are the ones that are made with fresh, high-quality ingredients and a little bit of love.

This recipe is a reminder that you don’t need to be a professional chef to create delicious and memorable meals. With a few simple ingredients and a little bit of effort, you can bring a taste of Italy into your own kitchen and create a dish that will impress your family and friends.

So, the next time you’re looking for a quick, easy, and delicious meal, give Nora Ephron’s Linguine alla Cecca a try. You won’t be disappointed.

## Recipe Card: Nora Ephron’s Linguine alla Cecca

**Yields:** 4-6 servings
**Prep time:** 15 minutes
**Resting time:** 30 minutes – 2 hours
**Cook time:** 10 minutes

**Ingredients:**

* 1 pound linguine pasta
* 2 pounds ripe tomatoes, chopped
* 1 cup fresh basil leaves, chopped
* 4 cloves garlic, minced
* 1 cup extra virgin olive oil
* Salt and freshly ground black pepper to taste
* Red pepper flakes (optional)
* Grated Parmesan cheese (optional)

**Instructions:**

1. Prepare the Tomatoes: Wash, core, and chop the tomatoes into small pieces. Place in a large bowl.
2. Add Aromatics: Mince the garlic and chop the basil. Add to the bowl with the tomatoes.
3. Dress the Sauce: Pour the olive oil over the tomatoes, garlic, and basil. Season with salt, pepper, and red pepper flakes (if using). Stir well and let sit at room temperature for at least 30 minutes.
4. Cook the Pasta: Bring a large pot of salted water to a boil. Add the linguine and cook until al dente. Reserve 1 cup of pasta water before draining.
5. Combine and Serve: Add the drained pasta to the bowl with the tomato sauce. Toss to coat, adding pasta water if needed. Serve immediately, garnished with basil and Parmesan cheese (if using).

Enjoy your delicious and simple Linguine alla Cecca! It’s a taste of summer, any time of year.