Galton Blackiston's linguine recipe adds spice to the classic combination of tomato, pasta and cheese. It's a great way of lifting the familiar to new excitingly aromatic heights. Grilling the tomatoes with the spices, then heating them through in a pan with garlic, chilli and onion makes for a fresh, light sauce that's full of flavour.
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Preheat the grill to a medium to high setting. For the tomato and chilli sauce, place the tomatoes onto a baking tray and sprinkle over the cumin and fennel seeds
Drizzle over two tablespoons of olive oil, then place under the grill for 7-10 minutes, or until the tomatoes have softened and the skin has blackened in places
When the tomatoes are cool enough to handle, remove the skin. Place the skinned tomatoes onto a chopping board and chop roughly to a pulp
Heat the remaining olive oil in a pan over a medium heat. Add the garlic, onion and dried crushed chillies and fry for 4-5 minutes, or until softened.
Add the tomato pulp and stir to combine. Set aside and keep warm
For the cheddar sauce, melt the butter in a separate pan over a medium heat. Add the flour and stir for 2-3 minutes, or until the mixture is smooth and well combined
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Gradually pour in the milk, stirring continuously, until each addition of milk has been incorporated into the butter and flour mixture and its smooth
Continue to cook stirring continuously until the mixture has thickened to the consistency of double cream. Remove the pan from the heat and stir in the grated cheese until melted. Set aside and keep warm
For the linguine, drizzle the melted butter over the cooked linguine and stir well to coat the pasta. Sprinkle over the torn basil and stir to combine
Preventing the pasta from sticking
To prevent the pasta sticking together, add spoon of olive oil to the cooking water
To serve, place a spoonful of the cheddar sauce into the centre of each of four serving plates. Pile a portion of the buttered basil linguine on top, then spoon over some of the tomato and chilli sauce
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