Steps

1. Halve all the cherry tomatoes lengthwise. [Key Tip!] Halving them makes them easier to cook and allows them to break down nicely.
   🕒 01:55
2. Prepare to deep-fry the basil leaves.
   🕒 03:04
3. In a small frying pan, add enough extra virgin olive oil to generously coat the bottom (approx. 170-180℃) and heat it up.
   🕒 03:43
4. Once the oil is warm, add the well-dried basil leaves and deep-fry. Turn off the heat when the sizzling stops.
   🕒 04:24
5. Drain the fried basil leaves and set them aside to cool. Reserve this basil-infused oil for later use.
   🕒 05:27
6. Boil water in a pot, add salt (not included in recipe measurements), and start boiling the linguine 200g. Cook for 1-2 minutes less than the package instructions, aiming for an even firmer al dente texture (approx. 8 minutes).
   🕒 05:42
7. Add the halved cherry tomatoes 400g to a frying pan and lightly sprinkle with salt (to taste).
   🕒 06:24
8. Heat the frying pan and add an appropriate amount of the basil-infused extra virgin olive oil (or fresh extra virgin olive oil).
   🕒 06:49
9. Add the cherry tomatoes and sauté until softened, without adding onion or garlic. [Key Tip!] Heating brings out their natural sweetness and reduces acidity. Avoid overcooking; stop when the tomatoes are slightly broken down but still hold some shape.
   🕒 07:00
10. Taste and adjust seasoning, adding more salt (to taste) if needed, and reduce the heat.
    🕒 08:08
11. Add chopped fresh basil (to taste).
    🕒 08:12
12. Transfer the cooked linguine directly into the frying pan with the sauce. Add a little of the pasta cooking water (to taste) and toss to combine with the tomato sauce.
    🕒 09:55
13. For the finishing touch, add a small amount of the reserved basil-infused extra virgin olive oil (a little).
    🕒 10:09
14. Season with pepper (to taste) as desired.
    🕒 10:32
15. Plate the pasta and generously garnish with the deep-fried basil leaves. Ready to serve!
    🕒 11:27