Roasted tomato linguine with fresh mozzarella 


    By Lizzie Moss

    If, like me, you’re trying to deny the fact winter is once again on us, then this is for you. Pour yourself a lemon soda (or better yet, a limoncello spritz), close your eyes and let’s pretend we’re in Italy. This pasta is low maintenance if you’re time-poor and is a good way to use up the last of the tomatoes. 


    500-750 grams of tomatoes — or enough to fill a baking tray (if you can get these from a local market, even better!)
    1-2 red chillies (depending on your taste bud tolerance)
    3-4 cloves of garlic
    100ml or so of cream (or an alternative. I opt for an oat cream, which doesn’t separate during cooking as some other dairy-free alternatives do)
    A handful of basil
    A ball of fresh mozzarella
    500g of your chosen pasta*

    *If you have the time and concentration, then fresh pasta is best, but dry pasta can be just as good — and much quicker!


    1. On a baking tray, place your tomatoes, chilli and garlic cloves, along with a sprinkling of salt and pepper. Keep the garlic in its skin.
    2. Roast at 180 degrees until everything begins to blacken slightly.
    3. Use a food processor or immersion blender to pulse your tomatoes, chillies and garlic (removed from skin) into a puree. Add salt and pepper. Remember to remove the stalks (unlike me on my first attempt).
    4. In a pan, drizzle some extra virgin olive oil, then pour in the tomato puree to simmer on a low heat.
    5. Meanwhile, put an obscene amount of salt in a large pot of boiling water and pop your pasta in.
    6. Stir your chosen cream into the tomato puree.
    7. Once your pasta is 1–2 mins under whatever the recommendation on the packet is, use tongs to transfer it into the tomato sauce. Make sure you add a little pasta water to the mixture too.
    8. Coat your pasta with the sauce and toss it through to finish it off.
    9. Serve on a platter or in a big bowl and top with fresh basil.
    10. I like to garnish by tearing off small amounts of fresh mozzarella and placing them on top of the hot pasta. 

    Best eaten outside, while savouring the last of the sunshine.

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