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| Linguine with Roasted Tomatoes, Pine Nuts and Bocconcini |
This simple and colourful pasta recipe showcases the flavours of Italy all in one dish You can use dried or fresh pasta
Serves 4
Linguine with Roasted Tomatoes, Pine Nuts and Bocconcini ingredients: 16 small vine tomatoes. olive oil. 303 grams linguine or other thin pasta. 1/3 cup basil pesto (purchased or use the recipe opposite to make your own). 3 tablespoons pine nuts, roasted. 16 large black olives, halved and pitted. 1 container bocconcini or mozzarella in whey, drained (I used Clevedon Valley Buffalo). Parmesan for grating. zest of 1 lemon fresh basil leaves. sea salt and freshly ground pepper
Linguine with Roasted Tomatoes, Pine Nuts and Bocconcini recipe: Preheat the oven to 180C. Place the tomatoes on a lined baking tray and drizzle with a little olive oil, salt and pepper. Roast for 5-7 minutes until the skins are just starting to split. Cool. Cook the pasta in a large saucepan of boiling, well salted water until al dente. Take out 1/2 a cup of the cooking water and set aside then drain the pasta. Tip the pasta back into the saucepan and stir in the pesto and enough of the reserved cooking water to make a thin sauce that just coats each strand a pasta. Stir through the pine nuts and olives
To serve: Divide the pasta between warm shallow bowls. Break the bocconcini or mozzarella into pieces and scatter over the pasta. Top each serving with 4 roasted tomatoes, a generous grating of Parmesan, the lemon zest, basil and a little salt and pepper. Serve immediately. By then, the Linguine with Roasted Tomatoes, Pine Nuts and Bocconcini is ready
