Roasted Tomato, Olive, and Lemon Linguine


  • 1 lemon, juiced
  • ¼ cup Parmagianno Reggiano, grated
  • a dozen fresh basil leaves
  • 200 grams linguine
  • ½ cup green olives
  • salt and freshly ground pepper
  • 2 tablespoons olive oil, divided
  • + 1 more ingredients
    • 2 cups cherry tomatoes

Preheat your oven to 325F. Slice the tomatoes in half and toss with one tablespoon of the olive oil, a sprinkle of salt and freshly ground pepper. Place tomatoes cut side up on a parchment lined baking sheet and place in the oven. Roast the tomatoes for an hour. Pit the olives and quarter length...

View full recipe at SpringPad


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