Roasted tomato & garlic linguini

Roasted tomato & garlic linguini with Rocket (arugula)

Servings 4
Author Alida Ryder


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


  • 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.