Cherry Tomato Pasta
If i was a tomato, I'd want to be eaten like this...
This came from a Ruth Rogers & Rose Gray recipe from a weekend newspaper a few years ago. I just found the battered scrap of paper I'd scribbled it on. I've cooked it dozens of times, it really is a great, simple recipe for all tomato lovers.
It's only worth doing if you can get your hands on amazing tomatoes. If they are sweet and delicious raw, they will be perfect, as this dish is basically a tomato salad with linguine. It's all down to the ingredients with this one. If you use great oil, vinegar & tomatoes this can be restaurant quality grub at it's simplest.
Recipe below:
350g Linguine
600g cherry tomatoes, halved and squeezed to remove seeds/juice
2tbs red wine vinegar
1tbs good balsamic vinegar
3tbs basil leaves, torn
Good extra virgin olive oil
Put 6tbs olive oil in a large bowl, with the vinegars and season with salt & pepper.
Add the tomatoes and squish them in, so they are nicely covered.
Add half the basil, stir, cover with clinfilm, and leave out of the fridge for an hour to marinade.
When ready to eat, cook your pasta, drain it and return to the pan. Add the tomato mixture and the remaining basil, and stir over a high heat for a few seconds to warm through. Serve it up & drizzle with a little more peppery olive oil.
Eat...
This came from a Ruth Rogers & Rose Gray recipe from a weekend newspaper a few years ago. I just found the battered scrap of paper I'd scribbled it on. I've cooked it dozens of times, it really is a great, simple recipe for all tomato lovers.
It's only worth doing if you can get your hands on amazing tomatoes. If they are sweet and delicious raw, they will be perfect, as this dish is basically a tomato salad with linguine. It's all down to the ingredients with this one. If you use great oil, vinegar & tomatoes this can be restaurant quality grub at it's simplest.
Recipe below:
350g Linguine
600g cherry tomatoes, halved and squeezed to remove seeds/juice
2tbs red wine vinegar
1tbs good balsamic vinegar
3tbs basil leaves, torn
Good extra virgin olive oil
Put 6tbs olive oil in a large bowl, with the vinegars and season with salt & pepper.
Add the tomatoes and squish them in, so they are nicely covered.
Add half the basil, stir, cover with clinfilm, and leave out of the fridge for an hour to marinade.
When ready to eat, cook your pasta, drain it and return to the pan. Add the tomato mixture and the remaining basil, and stir over a high heat for a few seconds to warm through. Serve it up & drizzle with a little more peppery olive oil.
Eat...
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