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Tomato Recipes: Roasted Tomato Linguine
5 from 10 votes

Tomato Recipes: Roasted Tomato Linguine

Roasted Tomato Linguine features roasted tomatoes combined with lemon slices, fresh thyme, arugula, and torn mozzarella tossed with linguine pasta. The dish balances bright citrus and herb flavors with the creamy texture of fresh cheese and the slight peppery bite of arugula, making it a vibrant pasta option that leverages the sweetness of roasted tomatoes and the crunch of toasted pine nuts.

Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Servings: 2
Course: Main Course
Cuisine: Italian, American

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

    Cup of Yum
  1. Preheat the oven to 350°F and line a small baking sheet with parchment paper.
  2. 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.
  3. In the bottom of a medium-sized (cold) pot, combine the olive oil, garlic, lemon juice, and ¼ teaspoon sea salt.
  4. 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.