Roasted Tomato, Olive, and Lemon Linguine

by katerina on August 16, 2011

Are you itching to harvest your tomatoes but they are still green? You aren’t alone. I check on mine daily and have started to name each little green nugget (fatty, wide butt, ridges). To distract us from the waiting game here is a recipe which focuses on the wonderful little cherry tomatoes which are always first to ripen.

This pasta recipe is as simple as they come. Though you do have to roast the tomatoes it is an hour of absolutely free time and then you will simply be waiting around for the pasta water to boil.

Now I just have to figure out how to move somewhere where I can grow lemon and olive trees in the same garden as my tomatoes and basil. Any suggestions?

Print Recipe

Roasted Tomato, Olive, and Lemon Linguine

(serves 2)

2 cups cherry tomatoes
2 tablespoons olive oil, divided
salt and freshly ground pepper
1/2 cup green olives
200 grams linguine
a dozen fresh basil leaves
1/4 cup Parmagianno Reggiano, grated
1 lemon, juiced

Preheat your oven to 325F. Slice the tomatoes in half and toss with one tablespoon of the olive oil, a sprinkle of salt and freshly ground pepper. Place tomatoes cut side up on a parchment lined baking sheet and place in the oven. Roast the tomatoes for an hour.

Pit the olives and quarter lengthwise. Boil water and cook the pasta to just before al dente. Before draining, reserve 1/2 cup of the pasta water.

Heat a large skillet to medium and add remaining olive oil Toss the olives into the skillet to heat them through and add the pasta, along with half of the reserved water. Roughly chop basil and toss gently with the pasta. Slowly incorporate in the cheese until uniform. Toss with the tomatoes and lemon juice. Taste for seasoning and add more salt and pepper if necessary. Serve immediately.

Prep Time: 5 minutes | Cooking Time: 70 minutes | Total Time:70 minutes
Calories(approximate per serving): 500

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