Easy Eats: Roasted Cherry Tomato, Caper and Mozzarella Linguine
An easy, mostly hands-off meal that creates minimal dishes and lets us enjoy those flavours of summer a little longer.
Ingredients
- 500g cherry tomatoes, halved (about 2 punnets)
- ¼ cup good-quality olive oil
- 4 large garlic cloves, minced
- 2 tablespoons capers
- 1 tablespoon balsamic vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- Generous grind cracked black pepper
- 400g dried linguine
- 2 handfuls rocket leaves
- 120g fresh mozzarella
Instructions
- 1.
Preheat oven to 200 degrees
- 2.
Combine the cherry tomatoes in a large bowl with the olive oil, garlic, capers, balsamic vinegar, sugar, salt and pepper. Pour into a large oven-proof dish and spread out evenly. Roast for 25 minutes
- 3.
Cook the linguine in a large pot of well-salted water for 2 minutes less than the packet instructions. Reserve ½ cup of the starchy pasta water. Drain pasta and add this to the tray of tomatoes along with ¼ cup of pasta water. Toss well to coat the pasta. Crush some of the tomatoes as you’re doing this to create a rough tomato sauce. Leave to sit for 1 minute. The pasta will continue “cooking” and absorbing the sauce in the hot pan. Toss again, adding the rocket leaves.
- 4.
Break the mozzarella into pieces and scatter over the top.
- 5.
Serve immediately, dividing the pasta between 4 bowls.
