Day 10 - Linguine with oven roasted tomatoes
Continuing a week of international culinary variety, tonight I cooked for us and Chef's sister and husband. They are fellow lovers of the carb.
2 500g packets of linguine
1 dozen roma tomatoes, cut into quarters
4 cloves garlic, finely chopped
big glugs extra virgin olive oil
a big dash basalmic
swathe of good quality sea salt
freshly groud black pepper
big handful basil leaves, torn
Preheat oven to 200C
Place tomatoes in a ceramic baking dish with everything else except the basil.
Toss it all together.
Bake for 30mins, turn occassionally.
A few minutes before they're done, add the basil leaves.
Cook pasta.
Drain, reserving some of the cooking water.
Toss tomatoes and all the juices and oil in the dish with the pasta.
Add the water to loosen.
Put the lid back on and just let sit for a minute.
Eat two bowls, a few slices of sourdough, a glass of red wine and watch your girth grow.
2 500g packets of linguine
1 dozen roma tomatoes, cut into quarters
4 cloves garlic, finely chopped
big glugs extra virgin olive oil
a big dash basalmic
swathe of good quality sea salt
freshly groud black pepper
big handful basil leaves, torn
Preheat oven to 200C
Place tomatoes in a ceramic baking dish with everything else except the basil.
Toss it all together.
Bake for 30mins, turn occassionally.
A few minutes before they're done, add the basil leaves.
Cook pasta.
Drain, reserving some of the cooking water.
Toss tomatoes and all the juices and oil in the dish with the pasta.
Add the water to loosen.
Put the lid back on and just let sit for a minute.
Eat two bowls, a few slices of sourdough, a glass of red wine and watch your girth grow.
posted by KPB at 9:52 pm
2 Comments:
Garn, fess up... it was more than just one glass wasn't it?
Yeah, more like a bottle. I think it was 5 glasses. Although one normally does it, so you can imagine my state. Chef thought his Christmas had come early and action was on the horizon, until I lay down and instantly fell asleep.
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