I love how beautifully simple this recipe is. Only few ingredients but lots of flavour. It’s the perfect summer pasta with seasonal juicy tomatoes and a hint of zesty lemon, all ready in 20 minutes, what’s not to love?
Roasted Tomatoes & Lemon Linguine
250g of vine tomatoes or cherry tomatoes
3 garlic cloves
A generous bunch of basil leaves – about 20g
The zest of 1 lemon
2 tbsp of extra virgin olive + extra for drizzling on top
Linguine pasta (around 250-300g)
Salt to taste
Cut the tomatoes into quarters and place them on a roasting tray with the garlic cloves, 2 tablespoons of olive oil and a generous sprinkle of salt. Roast the tomatoes in the oven at 200 degrees Celsius for 20 minutes. In the meantime cook the pasta according to the packet’s instructions. Drain the pasta but make sure to reserve about 2 tablespoons of its cooking water. Remove the tray with the tomatoes from the oven. Add the pasta to the roasting tray together with the cooking water. Add in the fresh basil and mix everything together. Grate the lemon zest on top and serve with a drizzle of extra virgin olive oil. Feel free to add some vegan parmesan style cheese if you have some on hand!