Fresh tomato linguine with parsley breadcrumbs
NUTRITION: PER SERVING
FAT: 13.8G (1.9G SATURATED)
CARBOHYDRATES: 91.8G (7.4G SUGARS)
500g cherry tomatoes, halved
1 large garlic clove, crushed
4 tbsp extra-virgin olive oil
½ tbsp red wine vinegar
Small bunch fresh basil, leaves picked and chopped
Small bunch fresh parsley, leaves finely chopped
80g fresh or dried breadcrumbs
Heat the oven to 200°C/180°C fan/gas 6. Put the tomatoes, garlic, 2 tbsp oil, vinegar and basil into a mixing bowl. Mix together using a wooden spoon, lightly bruising the tomatoes, then set aside while you make the parsley breadcrumbs.
In a small bowl, mix the parsley and breadcrumbs with the remaining 2 tbsp olive oil and a generous pinch of salt. Spread the breadcrumbs on a baking sheet and bake in the oven for 7-8 minutes, turning them halfway through.
Cook the linguine in a large pan of salted boiling water for 10-11 minutes (or according to the packet instructions) until al dente, then drain, reserving 4 tbsp of the cooking water. Return the pasta to the pan with the tomato mixture and the cooking water and toss together over a gentle heat until well combined. Serve with the breadcrumbs sprinkled over.