OVEN ROASTED TOMATOES WITH LEMON GARLIC LINGUINE

If you have ever roasted juicy vine tomatoes in the oven until they're nice and sweet, you're probably hooked on them like me. I love the simplicity of this recipe. All you need is good quality, ripe and juicy tomatoes, a little fruity olive oil, garlic, lemon and herbs and you have yourself one of the most delicious pasta toppings. You can also have them on top of some crunchy toasted bread as an appetizer or with a side of dressed greens, as a sophisticated lunch - nobody needs to know how easy it was to make it, right?!

I've made this recipe a few times already and both me and bae love it! He says, the tomatoes taste like candy. Ha! They kind of do. So good! After the tomatoes come out of the oven, I add the cooked pasta to the sheet pan, queeze the roasted garlic out of it's peel, add lemon, herbs, olive oil, season with salt and pepper and toss it gently. You will need a bit of the pasta water too to loosen up the pasta and help to create a sauce. So never toss all of the pasta water! It's like the liquid gold for pasta dishes.

And that's basically it! Small list of ingredients {you'll most likely have most of them in your pantry already}, no fuss clean-up and a super comforting and delcious dinner. You can also do this with other roasted vegetables, like zucchini, eggplant or pumpkin, but please give the tomatoes a try, I promise you'll love them!

 

 

WHAT YOU NEED {serves 2}

3/4 package gf {or whole wheat, spelt etc.} linguine 
600 gr vine tomatoes halved
2 tbsp good quality extra virgin olive oil plus some for later
A handful of fresh thyme sprigs
3 large garlic cloves whole
Juice and zest of 2 small lemons
Fleur de Sel or any other good quality sea salt
Black pepper freshly ground
1|2 cup basil leaves
Nutrional yeast or vegan parmesan {optional}
 
HOW TO
 
1| Preheat the oven to 150°C and slice the washed tomatoes in half {lenghtwise}. Toss them onto a lined sheetpan, add the thyme sprigs and whole garlic cloves, season with salt + pepper and drizzle with 2 tbsp olive oil. Roast for about 1 hour and keep opening the oven door shortly every 10-15 minutes for the moisture to escape. 
2| Cook the linguine right before the tomatoes are almost finished. Lift the pasta out of the pasta water with tongs and add to the tomatoes. Add about 100 ml of the pasta water as well. Zest the lemon, queeze out the roasted garlic out of its peel and add them to the pasta with the juice, the olive oil and basil and season with salt + pepper. Toss gently until mixed well and serve immediately with some nutritional yeast or vegan parmesan! 

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