Tomato Recipes: Roasted Tomato Linguine
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
2
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Course
Main Course
Tomato Recipes: Roasted Tomato Linguine
Description
Tomato Recipes: Roasted Tomato Linguine brings roasted tomatoes together with lemon, fresh herbs, and mozzarella to create a lively pasta dish. Thin lemon slices roasted until golden add a subtle citrus aroma that is minced and stirred through the linguine along with fresh thyme and peppery arugula, which wilts gently when tossed with the hot pasta. The addition of torn fresh mozzarella melts slightly into the warm pasta, offering creaminess that complements the acidity of the tomatoes and brightness of lemon juice. Toasted pine nuts add a nutty crunch, and fresh basil or pesto provides a fragrant finish. This combination results in a balanced dish with layers of fresh, roasted, and herbaceous flavors lifted by citrus and punctuated by textural contrasts.
The pasta is cooked al dente and mixed directly with the aromatics and greens, allowing the natural juices and reserved cooking water to form a light coating. This dish can serve well as a light main course or a side to grilled meats or vegetables. It highlights seasonal ripe tomatoes and herbs while offering a fresh, summery feel suitable for warm weather meals.
Ingredients
- 4 lemon very thin slices
- 1 tablespoon extra-virgin olive oil
- 1 garlic minced, clove
- 1 tablespoon lemon juice
- 6 ounces linguine pasta
- 1 1/2 cups arugula
- 1 tablespoon thyme fresh
- 1 cup tomato roasted
- 3 ounces fresh mozzarella torn
- ¼ cup pine nuts toasted
- ½ cup basil or dollops of pesto, fresh
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
Instructions
- Preheat the oven to 350°F and line a small baking sheet with parchment paper.
- Place the lemon slices on the baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for for 15 to 20 minutes or until they’re golden brown around the edges. Finely mince the lemons and set aside.
- In the bottom of a medium-sized (cold) pot, combine the olive oil, garlic, lemon juice, and ¼ teaspoon sea salt.
- Prepare the pasta according to the package directions, cooking until al dente. Reserve ¼ cup of the pasta cooking water. Scoop the hot pasta into the pot, along with the reserved pasta water, the arugula, and toss. If necessary, gently heat until the arugula wilts and the pasta is warmed through. Add the thyme, tomatoes, lemons, and toss again. Top with the mozzarella, pine nuts, and basil. Gently toss, season to taste and serve.
User Reviews
Overall Rating
5
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