linguine with roasted cherry tomatoes

Sometimes, or most times, it is the simplest things in life which are the most enjoyable. Whilst I love dishes with complex flavours, I also adore the simple things, like vegemite on toast and egg and lettuce sandwiches. Tonight I felt like pasta. I am a little bored of carbonara and spag bol. I need change. I need something new, but easy, cheap and not overly time consuming. A recipe I have seen recently floating around the blogosphere gave me an idea.. so I ran with it, and made it my own. Parker, Bart and I loved the end result, we all had seconds, even Parker – I was so impressed. It’s so simple you can add your own ‘pizazz’ to it to make it your own.

pasta with roasted cherry tomatoes** Pre-heat oven to 180*C

Ingredients:
– 3 punnets of (various) cherry tomatoes, halved
– 3 cloves of garlic, smooshed and sliced finely
– 3 sprigs of oregano, leaves removed, stalk discarded
– 1 small stalk of rosemary, leaves removed, stalk discarded
– sea salt & pepper
– good quality olive oil
– 1 packed of linguine
– pesto ( – bought or homemade)
– chilli flakes (optional)
– parmesan reggiano cheese

1. Place the cherry tomatoes, oregano leaves, rosemary, and garlic in a big bowl. Add a good few lugs of olive oil. Using your hands massage all the ingredients together.
2. Grab a baking tray, line with greaseproof paper and spread the tomatoes in one single layer. Sprinkle with a good amount of salt and freshly ground pepper, and pop into the oven for 20minutes.
3. Meanwhile, grab your biggest pot, 3/4 fill it with cold water, chuck in some salt and pop in on your stove to boil.
4. When your tomatoes are blistering and have a lovely golden sheen on them, turn the heat off and leave them in the oven. When your water is boiling, throw your pasta in, and cook according to packet directions.
5. While your pasta is a’cooking… Mix two heaped tablespoons of pesto with two tablespoons of olive oil, whisk vigorously until emulsified, set aside in a ramekin or small sauce bowl.
6. Once your pasta is cooked, drain quickly and place in a large pasta serving bowl. Toss thru your roasted tomatoes (and their lovely juices), and a little more olive oil – this is to ensure the pasta doesn’t stick together.
7. Serve hot, drizzled with your pesto sauce, freshly grated parmesan + chilli flakes 🙂 Indulge and Devour!

Serve 6. You could definately add pinenuts, roasted capsicum, baby spinach, speck or crispy pancetta for extra flavour, but keep it simple !! 🙂

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