WHAT TO COOK?
MONDAY’S 30-MINUTE PASTA
LEMON-AND-JAMMY TOMATO PASTA
Serves 4 EASY Preparation: 5 minutes Cooking: 20 minutes
garlic 4 cloves, sliced
Rosa tomatoes 600 g
olive oil 3 T
lemons 2
balsamic vinegar 1 T
butter 100 g
sea salt and freshly ground black pepper, to taste
Woolworths bronze die-cut
linguine 350 g
red onions 2, roughly chopped
vegetable or chicken stock 2 cups
Woolworths tomato-and-basil pasta
sauce 1 x 375 ml jar
fresh basil, for serving
Parmesan, for serving
“Don’t drain the pasta for this dish. The starch thickens the sauce and brings it all together”
Preheat the oven’s grill. Fry 2 cloves garlic and half the Rosa tomatoes in 1 T olive oil in a large saucepan over a medium heat until the tomatoes burst. Place in a small baking tray and drizzle over 1 T olive oil, the zest and juice of 1 lemon and the balsamic vinegar. Dot with the butter and season. Place under the grill to caramelise, shaking the pan occasionally until the tomatoes become jammy. Take care Place the remaining ingredients in the same pan in which you fried the tomatoes with their pan juices. Break the linguine in half to fit in the pan. Bring to the boil, then reduce the heat to a simmer. Cook, stirring often, so that the pasta doesn’t stick to the bottom of the pan. Don’t be tempted to add more liquid; the stock and pasta sauce will be absorbed into the pasta. This takes about 15 minutes. Take care not to overcook the pasta, it should be . Serve the pasta drizzled with olive oil, a generous squeeze of lemon juice and spoon over the jammy tomatoes. Garnish with grated Parmesan and fresh basil. Season to taste.
