Fresh tomato linguine with parsley breadcrumbs

Fresh tomato linguine with parsley breadcrumbs

Parsley breadcrumbs take this from a simple pasta dish to a sophisticated midweek meal worthy of an Italian restaurant.

Fresh tomato linguine with parsley breadcrumbs

  • Serves icon Serves 4
  • Time icon Hands-on time 20 min

Parsley breadcrumbs take this from a simple pasta dish to a sophisticated midweek meal worthy of an Italian restaurant.

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
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Method

  1. 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.
  2. 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.
  3. 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.

Nutrition

Calories
571kcals
Fat
13.8g (1.9g saturated)
Protein
16.4g
Carbohydrates
91.8g (7.4g sugars)
Fibre
7g
Salt
0.2g

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