Super Easy Tomato & Garlic Linguine

Super Easy Tomato & Garlic Linguine


5 large red tomatoes, halved
330g cherry tomatoes, halved
2 garlic bulbs, skin on and tops cut off
salt and pepper
450g linguine, boiled and drained
olive oil
1 handful fresh basil leaves, torn
grated Parmesan cheese


Preheat oven to 200°C. Place tomatoes, cut side up on a baking tray. Drizzle with olive oil and season well with salt and pepper. Roast until tomatoes are browned and wrinkled, about 30 minutes.

Roast the garlic bulbs at the same time. Place garlic, cut side up on a a large piece of baking paper. Drizzle with olive oil and season with salt and pepper. Wrap paper around the garlic and tie with kitchen twine. Place in a small pan and roast with the tomatoes, about 30 minutes.

Boil the linguine while the tomatoes and garlic roast. Toss cooked linguine with tomatoes, soft garlic pressed from the bulbs, olive oil, salt and pepper. Top with fresh basil and cheese.


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