Caprese pasta with semi-dried Piccolo cherry tomatoes

The iconic salad is translated into a crowd-pleasing bowl of pasta in this quick and summery dish.

First published in 2022




Semi-dried Piccolo cherry tomatoes

Basil pesto




Begin by making the semi-dried Piccolo cherry tomatoes. Preheat the oven to 150°C/gas mark 2


Slice the tomatoes horizontally and toss with the finely chopped garlic, thyme leaves and a drizzle of oil. Arrange cut-side up on a baking tray and sprinkle with flaky sea salt and freshly cracked pepper. Place in the oven and cook for 35–45 minutes or until just starting to dry out, then remove from the oven


To make the pesto, place the garlic and pine nuts in a pestle and mortar and grind to a paste. Add the Parmesan and basil and grind some more, then pour in both oils and stir. Season to taste with lemon juice, salt and pepper


Cook the linguine in settled boiling water for 10 minutes or until cooked through. Drain then toss with the pesto and quickly add the torn mozzarella whilst still hot so the cheese melts. Fold in the semi-dried Piccolo cherry tomatoes and finish with a crack of freshly cracked black pepper

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