• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Simply Delicious

  • Home
  • Recipes
    • Quick and Easy
    • Dinner Recipes
    • Lunch
    • Chicken Recipes
    • Meat
    • Baking Recipes
    • Dessert Recipes
    • Vegetarian
    • Gluten Free
  • Videos
  • In My Pantry
  • Contact
  • About
    • Privacy Policy

Home » Recipes » Dinner Recipes » Roasted tomato & garlic linguini with Rocket (arugula)

Roasted tomato & garlic linguini with Rocket (arugula)

September 10, 2012 by Alida Ryder 10 Comments

Pin
Share
Jump to Recipe Print Recipe

Roasted tomato & garlic linguini

As I look out our office window, I am treated with the most beautiful bright pink Bougainvillea against a bright blue sky. The sight always puts a smile on my face because I know that Spring is well and truly here. Along with all the other things I adore about Spring, I love the fact that there is an abundance of lovely fresh produce around.

Roasted tomato & garlic linguini

 

Last week I saw the most beautiful Rosa tomatoes in my supermarket and decided to use them in a simple pasta to showcase their beautiful flavour. I decided to roast them along with two whole heads of garlic and made a quick sauce using olive oil and some of the cooking water from the pasta. As I tossed the cooked pasta with the sauce I decided to add a few handfuls of fresh rocket (arugula) and finished it off with shavings of Pecorino Romano.

Roasted tomato & garlic linguini

The pasta was just delicious. I loved how the tomatoes were well and truly the star of the show being complimented by the sweet roasted garlic, peppery rocket and salty Pecorino. All-in-all, a great Spring pasta.

Roasted tomato & garlic linguini

Roasted tomato & garlic linguini

Roasted tomato & garlic linguini with Rocket (arugula)

Ripe red Rosa tomatoes, roasted with Balsamic vinegar, mixed with sweet roasted garlic & tossed with linguini & fresh rocket (arugula), finished with Pecorino shavings.
5 from 1 vote
Print Pin Rate
Course: Dinner
Cuisine: Italian
Keyword: linguine pasta, linguine recipe, tomato pasta
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Author: Alida Ryder

Ingredients

for the sauce

  • 600 g rosa or other small tomatoes, halved
  • 2 tablespoons Balsamic vinegar
  • 2 whole heads of garlic
  • 1/3 cup olive oil
  • salt & pepper to taste
  • fresh rocket

to serve

  • 500 g cooked linguini
  • fresh Pecorino

Instructions

  • Pre-heat the oven to 220 °c.
  • To roast the tomatoes, place them in an oven dish, drizzle with the Balsamic vinegar, a little oil and season with salt and pepper. Place in the hot oven and allow to roast for 20-25 minutes until blistered.
  • Wrap the whole heads of garlic in foil and roast alongside the tomatoes until soft. Once soft, squeeze the garlic from the skins and keep aside.
  • When the tomatoes are cooked, place them in a small saucepan along with the garlic puree. Add the 1/3 cup olive oil and season to taste. Allow to cook over low heat for 5 minutes, allowing all the flavours to mingle.
  • Toss the sauce with the cooked pasta and fresh rocket and serve with fresh Pecorino scattered over the top.

 

Pin
Share

Filed Under: Dinner Recipes, Lunch, Pasta, Vegetarian Tagged With: Linguini, Pasta, pasta recipes, pasta sauce, roasted garlic, Roasted tomato & garlic linguini, Roasted tomato & garlic linguini with arugula, Roasted tomato & garlic linguini with rocket, roasted tomato pasta sauce, tomato sauce

Subscribe

Previous Post: « Crack Pie
Next Post: Pancakes (crêpes) with Cinnamon Sugar »

Reader Interactions

Comments

  1. Kristia Van Heerden

    June 12, 2013 at 12:41 PM

    I tried this recipe out last night. What a winner! It’s relatively cheap to make and you can spend a little time chilling out while the tomatoes and garlic are in the oven. I can see it becoming a regular for dinner. I only have one question: Do you have a simple way of getting the garlic out of the skins? It took me forever (okay, it took ten minutes, but it felt really long)!

    Reply
    • Alida Ryder

      June 14, 2013 at 6:36 PM

      So glad you liked it Kristia.

      The easiest way to get garlic out of their skins quickly is to put the separated cloves on a wooden chopping board. Place the flat side of a large knife on the clove of garlic and bash down with the palm of your hand (being careful not to cut yourself). This will split the skin open and you can get the garlic out easily. Then, to get the smell of garlic off your hands, simply rub your hands on any stainless steel item you have (I rub my hands on the inside of my steel vegetable basin).

      Reply
      • Kristia Van Heerden

        June 18, 2013 at 4:57 PM

        Thanks! I was right about it making a comeback. Made it for an impromptu lunch with friends yesterday. We used matured Cheddar instead of Pecorino, which worked beautifully!

        Reply
  2. Leigh

    September 11, 2012 at 2:26 AM

    Your photos are make me hungry. I can almost smell those beautiful tomatoes from here!

    Reply
  3. Susan G

    September 10, 2012 at 3:23 PM

    Hi Alida,I hope it’s okay to leave a message here which is unrelated to the above recipe! I walked into Wordsworth this morning and sitting on the entrance table amongst a collection of truly beautiful South African cookbooks was your book. I picked it up and paged through it and I’m not ashamed to admit, your photos drew me in, hook, line and sinker! Everything was so very inviting and truly edible. As of right now I am the proud owner of Simple & Delicious! What a beautiful, LOVE IT!!!! Well done, you should be sooooo proud!! Warmest regards, Susan

    Reply
    • Susan G

      September 10, 2012 at 3:25 PM

      Oops, typo, *What a beautiful BOOK!

      Reply
    • Alida Ryder

      September 10, 2012 at 3:26 PM

      Susan, your comment just put the biggest smile on my face. Thank you so much for the wonderful compliments and thank you for the support. I am so happy to see the hard work has paid off. I have to be honest, having a book on the shelves is quite daunting as you can only hope what you’ve done is enough. I am so very thrilled that you love the book and please feel free to pop in and leave more comments. I love hearing from my readers. x

      Reply
      • Susan G

        September 10, 2012 at 5:18 PM

        Alida, I have just finished reading your book from cover to cover. While all the recipes are gorgeous, the Risottos to die for, the thing I loved most about the book were all the little commentaries at the top of each recipe. It was rather like being in your kitchen with you. So lovely!! Oh, nd the Banana Cake, OMG!! I know your book sales will be a huge success! Susan

        Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi! I'm Alida, mom of twins and creator of Simply Delicious. I hope to encourage a love for cooking by creating fool-proof recipes that are easy and delicious. Read More…

Chicken Recipes

Hawaiian chicken skewers

Chicken Parmesan meatballs in tomato sauce with mozzarella

Chicken Parmesan Meatballs

Miso chicken noodle salad

Miso chicken noodle salad

Harissa grilled chicken wings

Curried Grilled Chicken Breast

Easy Curried Grilled Chicken Breast

Grilled chicken burgers

Easy Grilled Chicken Burgers

Seafood Recipes

Grilled garlic butter prawns

Grilled garlic butter prawns

Sticky honey sriracha salmon with coconut rice

Sticky honey sriracha salmon with coconut rice

Seared scallops with lemon caper sauce

Seared scallops with lemon caper sauce

Pasta vongole

Pasta Vongole

Conversion Chart

Simply Delicious conversion chart

DMCA Protection

Website Content Protection

Copyright © 2022 Simply Delicious on the Foodie Pro Theme Privacy