Roasted Cherry Tomato and Pangratatto Linguine
DifficultyEasy
Servings4 serves
Ingredients
- 2 punnets cherry tomatoes
- 3 cloves garlic, skin on
- 1 tablespoon lemon thyme leaves
- 1/4 cup olive oil
- 1 tbsp balsamic vinegar
- 375g wholegrain linguine
- 1/2 cup basil leaves, roughly torn
- Sea Salt flakes and freshly ground black pepper
Pangrattato
- 1 tbsp olive oil
- 1 clove garlic, crushed
- 1/2 cup fresh bread crumbs
- 1/2 tsp lemon zest, finely grated
- 2 tb parsley, finely chopped
- 1/4 cup freshly grated parmesan
- Sea Salt flakes and freshly ground black pepper
Instructions
- Preheat oven to 180°C (160°C fan-forced).
- For the roasted cherry tomatoes, place tomatoes, garlic cloves, lemon thyme, olive oil and balsamic vinegar together in a large roasting pan and season generously with salt and pepper. Toss together until well coated, cook in preheated oven for 30 minutes.
- To make the pangrattato, heat oil in a frying pan over a medium heat. Add the garlic and cook for 1-2 minutes. Add breadcrumbs stirring constantly for 5 minutes or until crispy and golden. Remove from heat, allow to cool before combining with lemon zest, parsley, parmesan, salt and pepper. Set aside until required.
- Ten minutes before roasted tomatoes are ready, cook pasta according to pack instructions. Drain, reserving ¼ cup (60ml) cooking water.
- Remove tomato mixture from oven, peel cooked garlic cloves and roughly chop, then return to pan, stirring gently until combined.
- Return cooked pasta to the pot with reserved cooking water, roasted tomato mixture and torn basil, tossing until well combined. Check seasoning and adjust accordingly.
- Divide pasta between four bowls and serve topped with the pangrattato.