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Roast tomato linguine

Finally, I’m back in the kitchen with my camera and the boy is cooking a let’s-use-all-the-leftovers pasta dish. 

???????????????????????????????Ingredients (serves four):

350g of linguine
approx 30 cherry tomatoes 
4-5 cloves of garlic 
100g of goats cheese
1 x small white onion
75g of lardons or diced streaky bacon
50g of parmesan cheese
mixed herbs 
balsamic vinegar
olive oil 

Place the cherry tomatoes, cloves of garlic (unpeeled), a sprinkling of mixed herbs, a dash of balsamic vinegar and a few glugs of olive oil to a baking tray. Season with salt and pepper. Mix the ingredients together to ensure the tomatoes are evenly covered. You’ll see we put ours on foil – saves on the washing up!



Meanwhile, finely slice the onion and soften in a little olive oil and a large pinch of mixed herbs, frying for 5-10 minutes on a low heat. 


Remove the onions from the pan or, in a separate pan, fry the lardons/streaky bacon then add the onion and a dash of balsamic vinegar. Cook together on a low heat for a few minutes.


Cook the linguine and drain. Stir through a glug of olive oil until all of the pasta is coated, then add the onion and bacon mix. 


Next take the tomatoes from the oven and, using a fork, squeeze the soft garlic flesh from the cloves and discard the skins. Add the tomatoes and garlic to the linguine.


Crumble the goats cheese on to the pasta and stir through, then add a very generous amount of finely grated parmesan cheese.


Serve, and sprinkle additional parmesan cheese on top if you choose. (Note the ciabatta in the background… it’s as if there weren’t enough carbs!) Yum yum yum. Enjoy! 



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