Roast Tomato With Linguine

Serves 2
Prep Time 5 mins
Cooking Time 30 mins
Ingredients

• 5 Large vine tomatoes
• 2 Cloves garlic, finely chopped
• Handful of fresh basil, roughly torn
• 3 Tbsp Extra virgin olive oil
• Freshly ground black pepper
• Parmesan cheese
• 250g Linguine

Method

• Score the tomatoes and put into a large bowl and pour boiling water over them
• Leave for 30 seconds, drain and run under cold water
• The skin will peel off easily
• Slice or chop the tomatoes, place into a medium roasting dish
• Mix the garlic and basil together in 2 tbsp of olive oil
• Pour over the tomatoes
• Bake in a preheated oven 200°C/400°F/Gas mark 6 for 30 minutes
• Just before the end of cooking, bring a large saucepan of water to a rolling boil
• Add 1 Tbsp olive oil and drop in the pasta
• Cook for 1-2 minutes, drain
• Pour the pasta back into the saucepan, toss in the tomatoes and any oil remnants left in the tray, make sure the pasta is covered with the oil
• Season with lots of freshly ground black pepper
• Sprinkle on a few parmesan shavings
• Serve

Equipment

• Large saucepan
• Large bowl

Shopping List

• 5 Large vine tomatoes
• 2 Cloves garlic
• Handful of fresh basil
• 2 Tbsp Extra virgin olive oil
• Freshly ground black pepper
• Parmesan cheese