Pasta al Pomodoro | Recipe | Natalie Penny

Name: Pasta al Pomodoro | Recipe | Natalie Penny
Ingredients: 1.2 kg fresh tomatoes – I like to use plum tomatoes on the vine, but any type will work; 8 cloves garlic, unpeeled and bashed with the flat of a knife; ¼ cup extra-virgin olive oil; 500g linguine or pasta of choice; Small bunch fresh basil, leaves picked and chopped; ½ cup pine nuts, toasted; ½ cup breadcrumbs, toasted; 1 tbsp flat leaf parsley, chopped; 1 tbsp extra-virgin olive oil

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This dish is so simple, and so delicious. When tomatoes aren't quite at their best, slow-roasting them brings out their natural sweetness – and folded…

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Ingredients

1.2 kg fresh tomatoes – I like to use plum tomatoes on the vine, but any type will work
8 cloves garlic, unpeeled and bashed with the flat of a knife
¼ cup extra-virgin olive oil
500g linguine or pasta of choice
Small bunch fresh basil, leaves picked and chopped
½ cup pine nuts, toasted
½ cup breadcrumbs, toasted
1 tbsp flat leaf parsley, chopped
1 tbsp extra-virgin olive oil