In the Venn diagram of romantic comedy and food, Nora Ephron’s writing falls smack dab in the middle. Her books, essays, and, of course, screenplays, sit perfectly at the intersection of my two loves: food and rom-coms. And while she was undoubtedly one of the greatest influences on me and my writing, you probably know Ephron from her timeless films, such as “When Harry Met Sally,” “Sleepless in Seattle,” and “Julie and Julia.”
However, it’s one of Ephron’s earlier works that holds my favorite hidden gems—and by gems, I mean recipes. Her semi-autobiographical book “Heartburn” (which was later adapted into a movie of the same name) contains many simple, delicious recipes, including a fateful key lime pie (best served cold, then thrown in your cheating husband’s face).
But there is one recipe in particular that has become a yearly tradition for many devotees of Ephron and seekers of great food in general. Its reputation now lives far beyond “Heartburn” because it’s that good. And let me tell you—it’s exactly what you should make for dinner this week. If it’s still hot and humid in your neck of the woods, listen up: You’re not going to want to miss this one.
Why I Love Nora Ephron’s Linguine Alla Cecca Recipe
Why make it this specific week, you ask? Because it’s peak tomato season, baby. If you thought that had already passed and it’s pumpkin spice season, I am here to set the record straight—summer doesn’t end until September 22, and if you’re not cooking with the most sweet and juicy tomatoes in stores and markets right now, you’re missing out.
There’s truly no better way to celebrate the end of summer than with a fresh pasta dish that features the absolute best tomatoes and basil of the year. Enter: Linguine alla Cecca. Rachel Samstat, the (more-than-loosely based on Ephron herself) protagonist in “Heartburn” describes this dish as “a hot pasta with a cold tomato and basil sauce” that’s “so light and delicate that it’s almost like eating a salad.”
Linguine alla Cecca is a Sicilian dish, though Ephron (through Samstat) writes that she wrangled this recipe out of a restaurant owner in Rome. Like so many great Italian dishes, it’s a dead-simple dish with just a few ingredients—five to be exact—so each flavor really shines. Ephron specifies you must make this dish in the summer “when tomatoes are fresh.”
The process couldn’t be easier. Combine the best tomatoes you can find with good-quality olive oil, garlic, basil, and some red pepper flakes, if you like a bit of heat. Allow the mixture to marinate in the fridge for a few hours and when you’re ready to eat, simply combine with freshly-cooked pasta, and serve.
If the dish is sounding similar that’s because it’s almost identical to two other summer favorite at Allrecipes: Stanley Tucci’s no-cook tomato pasta and Ina Garten’s no-cook cherry tomato pasta. Ephron’s is just about the same, with one additional step of blanching the tomatoes in order to peel them. But, you could absolutely skip this step and make it a true no-cook wonder, as the tomatoes start to cook when hit with the hot pasta.
Either way, the resulting dish is something magically delicious that will instantly transport you to Italy. It’s colorful, fresh-yet-comforting, and absolutely delectable. In the words of another famous Ephron screenplay, one look at this dish and your family be saying, “I’ll have what she’s having.”
Nora Ephron’s Linguine Alla Cecca Recipe
Ingredients
- 5 large, ripe tomatoes
- 1/2 cup olive oil
- 1 cup fresh basil, chopped
- 1 large or 2 small garlic cloves
- Salt, to taste
- Red pepper flakes (optional)
- 1 pound linguine
- Parmesan cheese (optional)
Instructions
- Use a pairing knife to cut a shallow X on the bottom of each tomato.
- Place a pot of plain water on the stove and bring it to a boil. Meanwhile, fill a large bowl with ice water and set it aside. When the water is boiling, carefully lower the tomatoes into the pot. After 1 minute, remove the tomatoes and gently place them into the bowl of ice water.
- Once the tomatoes are cool to the touch, carefully peel them. Then, remove the core and seeds, and chop the tomatoes into bite-sized pieces.
- Combine the chopped tomatoes, olive oil, basil, garlic, a big pinch of salt, and red pepper flakes if you’re using them. If you want a more intense garlic flavor, gently crush the clove(s) with the back of a knife before adding them. If you want a more subtle flavor, simply cut them in half before adding. Allow this mixture to marinate in the fridge for at least 1 to 2 hours, but 3 to 4 hours is even better.
- When you’re ready to eat, bring a pot of salted water to a boil. Remove the garlic cloves from the tomato mixture and set aside. If you want a more uniform texture, use a fork to mash the tomatoes to your desired texture. Cook the linguine to al dente, according to the package directions. Drain the pasta, and combine the hot pasta with the cold sauce.
- Serve immediately, topped with more fresh basil, red pepper flakes, and Parmesan cheese, if desired.
