Roasted Tomato, Olive, and Lemon Linguine

Ingredients

• 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