Caprese pasta with semi-dried Piccolo cherry tomatoes
Ingredients
Semi-dried Piccolo cherry tomatoes
- 200g of Piccolo cherry tomatoes
- 1 garlic clove , finely chopped
- 2 sprigs of thyme , leaves picked and finely chopped
- Carapelli Extra Virgin Olive Oil , to drizzle
- flaky sea salt to season
- freshly ground black pepper to season
Basil pesto
- 1/2 garlic clove
- 1 tbsp of pine nuts
- 7g of Parmesan , finely grated
- 1 handful of basil , chopped
- 20ml of vegetable oil
- 20ml of Carapelli Extra Virgin Olive Oil
- lemon juice to taste
- salt to taste
Pasta
- 160g of linguine
- 125g of mozzarella cheese
- 1 tbsp of pine nuts , toasted
- 1 handful of basil leaves , to garnish
Method
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
- 200g of Piccolo cherry tomatoes
- 1 garlic clove , finely chopped
- 2 sprigs of thyme , leaves picked and finely chopped
- extra virgin olive oil, to drizzle
- flaky sea salt to season
- freshly ground black pepper to season
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
- 1/2 garlic clove
- 1 tbsp of pine nuts
- 7g of Parmesan , finely grated
- 1 handful of basil , chopped
- 20ml of vegetable oil
- 20ml of extra virgin olive oil
- lemon juice to taste
- salt to taste
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
- 160g of linguine
- 125g of mozzarella cheese
- 1 tbsp of pine nuts , toasted
- 1 handful of basil leaves , to garnish
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Caprese pasta with semi-dried Piccolo cherry tomatoes
