Tomato seasons in full swing and this pasta dish was calling….
Ingredients: Linguine cherry tomatoes Handful of garlic cloves Fresh thyme olive oil salt sugar 1/2 lemon Creme fraiche Parmesan
Method: 1. Slow roast the cherry tomatoes, garlic and some thyme in some salt and olive oil at 175c for 20 minutes then turn the oven down to 150c for around 40 minutes. 2. Remove the garlic from the skins and mash with a fork. Stir through the sauce with a squeeze of lemon and a sprinkle of sugar. 3. Boil the linguine until al dente. Warm through the tomatoes on the hob and add the pasta to them with a splash of pasta water. 4. Stir through a dollop of creme fraiche, lots of parmesan, some fresh thyme and an extra drizzle of olive oil.
