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


Best Wine Deals

See More Deals

Snooth Media Network