- Food: Linguine Pasta
- Writer: Nicolas Wilson
- Content-Type: Food Blog
This straightforward yet elegant linguine pasta recipe is ideal for late-summer evenings because it packs a savory flavor punch from roasted tomatoes.
So, in response to Monday’s post, you roasted a lot of tomatoes. What will you do with them now? Of course, make linguine pasta! This summer, one of our favorite dinners has been the linguine dish.
The tomatoes give the tangles of linguine noodles a rich, savory flavor along with finely sliced roasted lemon.
These little fellas carry such a punch that all you need to complete this straightforward yet elegant linguine recipe is a little cheese, a handful of herbs, and a splash of olive oil.
This one comes together quite quickly if the tomatoes are roasted in advance. So pour yourself a glass of wine, unwind, and enjoy a heaping plate of pasta as you enjoy the final few days of summer!
Ingredients for Pasta
You’ll see from the recipe below that this pasta draws its inspiration from a dish that epitomizes summer: Caprese salad! I put tomatoes front and center since they go so well together, along with fresh mozzarella and basil.
The mozzarella adds creamy richness, the basil adds freshness, but the tomatoes steal the stage.
I add bitter arugula for additional greenery, crunchy pine nuts, zesty roasted lemon, fresh lemon juice, and thyme leaves to this traditional combination. Everything comes together with a good drizzle of olive oil, salt, and pepper.
Various Linguine Pasta Recipes
Feel free to modify this straightforward recipe to suit your preferences and the contents of your cupboard. Here are some suggestions for varying it up:
- Utilize your preferred cheese! It would taste great with goat cheese or feta crumbles.
- Change the pasta! Although I prefer linguine in this dish, spaghetti or fettuccine would also work. Or you can substitute roasted spaghetti squash or zucchini noodles for the pasta for an all-vegetable supper. If you use homemade pasta, this dish is also great.
- Eliminate the cherry tomatoes from your pasta to make it easier. Add more arugula to your dish and top your linguine with grated Parmesan cheese to complete it.
- Make pasta with pesto! Leave off the thyme and add some generous amounts of pesto to your spaghetti. It tastes great when combined with fresh mozzarella, lemon, and roasted tomatoes.
- By leaving out the cheese, you can make it vegan. Instead, substitute a couple of handfuls of roasted chickpeas to give this spaghetti some substance.
Linguine Pasta with lemon and tomatoes
|5 minutes to prepare
30 minutes for cooking
Duration: 35 minutes
Serving: 2 portions
A straightforward yet elegant summer supper is this pasta dish with roasted lemon and tomatoes. This recipe comes together quickly thanks to the pre-roasted tomatoes.
- 1 cup Roasted Tomatoes
- 1 tablespoon extra-virgin olive oil
- 4 very thin lemon slices
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- 6 ounces of linguine pasta
- 1 1/2 cups arugula
- 1 tablespoon fresh thyme
- 3 ounces fresh mozzarella, torn
- ¼ cup toasted pine nuts
- ½ cup fresh basil
- Sea salt and freshly ground black pepper
- Set a small baking sheet in the oven at 350°F and cover it with parchment paper.
- On the baking sheet, arrange the lemon segments. Salt and olive oil are drizzled on top. Roast for 15 to 20 minutes, or until the edges are golden brown. Lemons should be minced finely and put aside.
- Olive oil, garlic, lemon juice, and 1/4 teaspoon of sea salt should all be combined in the bottom of a medium-sized (cold) pot.
- Follow the instructions on the pasta package and cook it until it’s al dente. Of the pasta cooking water, set aside 1/4 cup. Scoop the hot pasta into the pot, add the arugula, and toss with the pasta water that was set aside. If necessary, gently heat until the pasta is heated through and the arugula wilts. Toss again after adding the thyme, tomatoes, and lemons. Basil, pine nuts, and mozzarella should be added on top. Serve after a little toss and seasoning to taste.