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 
seasoning

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!

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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. 

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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.

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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. 

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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.

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

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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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