Fresh tomato linguine with parsley breadcrumbs

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
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

  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.

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