New Idea
Before my daughter Kiara and her partner Dan came over for dinner the other Sunday night, I asked if they had any requests. Kiara’s reply was, ‘Anything! A barbeque, a roast or pasta dish.’
I’d left this question quite last minute. And as it was now late afternoon, dashing to the supermarket was not on my radar.
So, I went in search of what ingredients I had in the fridge and pantry. I came across the cherry tomatoes I had grabbed at my local fruit shop, garlic and red chillies from my garden. Plus, with the aroma of fresh basil filling my kitchen, I knew I’d have to throw them in somewhere.
This ticked off most of the ingredients for our Roasted Tomato, Chilli and Olive Linguine with Parmesan Crumbs. Not to mention it’s one of my go-to recipes.
I can’t look past celebrating fresh ingredients in my cooking. And a pasta dish using these flavoursome and versatile ingredients brings out the best parts of juicy, ripe tomatoes. It’s a classic and undeniably delicious combination that works beautifully every time. And who doesn’t love something with minimal effort on a Sunday night.
Ingredients
Method
Toss tomatoes with the oil, garlic and chilli in a roasting pan.
Cook in a 200°C (fan-forced) preheated oven for about 20 mins, stirring halfway through, until the tomatoes are just softened.
Meanwhile, spray an oven tray with olive oil. Sprinkle over breadcrumbs, then the parmesan. Spray the crumb mixture with oil.
Cook crumbs in same oven, stirring halfway, for about 10 mins, or until golden brown.
Cook linguine in a stockpot of boiling, salted water until tender. Drain pasta, reserving 1/3 cup cooking water. Return pasta to the pot.
Add tomato mixture with cooking juices, basil, olives, capers and reserved cooking water. Season with salt and pepper. Stir to combine.
Serve pasta sprinkled with breadcrumb mixture. Garnish with extra basil.
