Pour the sauce over the linguine and toss to coat. Transfer the pasta to a platter and top with tomatoes, strawberries, cucumber, and bocconcini. Finish with a sprinkling of gochugaru and additional fresh basil leaves if desired.
2 heirloom tomatoes, 200g (7oz) strawberries, ⅓ English cucumber, 200g (7oz) tub bocconcini, gochugaru **, fresh basil leaves
** You can substitute gochugaru for Aleppo pepper flakes or crushed red pepper flakes if you prefer.