Roasted tomato linguini

Roasted tomato linguini

May 19, 2022

My dear neighbor Franca is a legendary Italian cook. One of the best parts of living in our neighborhood is getting to indulge in all her Italian deli­cacies that she whips up with ease. I asked her what native Italians would make on a random night when they have a last-minute dinner to whip up. This dish is quick and wonderful.

Roasted tomato linguini

Serves 4

      1 pound cherry tomatoes
        ¼ cup olive oil
          8 whole garlic cloves, peeled
            2 teaspoons sugar
              ½ cup dried bread crumbs
                1 tablespoon dried Italian sea­soning
                  1 ½ teaspoons salt
                    16 ounces linguine
                      Fresh basil leaves, for garnish


                    Preheat the oven to 450°F. Toss the tomatoes, olive oil, garlic, and sugar in a 2-quart broiler-proof baking dish.

                    Mix the bread crumbs, Italian seasoning, and salt in a small bowl. Sprinkle the bread crumb mixture over the tomatoes. Bake until the tomatoes begin to soften, about 15 minutes. Remove the dish with the tomatoes from the oven and preheat the broiler. Broil the to­matoes until brown and blistered in spots, about 5 minutes. Remove from the broiler.

                    Meanwhile, cook the linguine in a large pot of boiling salted water until just tender but still firm to bite. Drain. Return the linguine to the pot. Add the tomato mixture to the linguine and toss. Transfer the pasta to a large bowl. Garnish with basil leaves and serve.


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Photo of Ingredients