Thursday 4 September 2008

Roasted Cherry Tomato and Garlic Linguini

This is the same dish from my old blog, I wasn't intending to re-blog anything but realized that the last photo had so much parmesan cheese on top (my old vice) that you couldn't even see the pasta properly. So, made it again and it really does not need anything on top. This isn't the best photo as it looks a bit anaemic but it has fantastic flavour, really simple but so good. I still need to work on how best to roast the tomatoes and garlic as getting the skins off the tomatoes is a bit fiddly albeit worth it.

Serves 2:
175g dry weight linguini
1 1/2 Tbsp olive oil
250g cherry tomatoes
3 -4 cloves garlic
1/2 lemon - juiced
30g black olives
15g pine nuts, toasted
chopped fresh basil
salt and pepper

Preheat oven to 200 degrees c. Place tomatoes and whole garlic cloves in a roasting tin and toss in 1/2 Tbsp of the olive oil and grind some salt and pepper on. Roast for 15 minutes, give the pan a shake a couple of times. Meanwhile cook the linguini, drain and place back in the pot. When tomatoes are done see if the skins will come off with a fork, if not don't worry about it, just add them to the pot. Remove the garlic cloves and press through a garlic press into the pot. Add the other tablespoon of olive oil, pine nuts, black olives, lemon juice and basil. If the skins are still on they should come off now and are easy to remove, also if any large tomatoes are left just press them against the side of the pot while stirring. Add more salt and pepper to taste if needed.

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