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Learn how to cook fresh tomato linguine with parsley breadcrumbs

Fresh tomato linguine with parsley breadcrumbs

NUTRITION: PER SERVING
CALORIES:  571KCALS
FAT:  13.8G (1.9G SATURATED)
PROTEIN:  16.4G
CARBOHYDRATES:  91.8G (7.4G SUGARS)
FIBRE:  7G
SALT:  0.2G

Ingredients
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
400g linguine

Method
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.

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