Light and breezy roast tomato linguine

You had us at gelato, Italy. But if you insist on wooing us a little more, we’ll accept your gifts of perfectly crispy pizza, velvety risotto and some pretty impressive wine. Oh, and creamy, cheesy, soul-satisfying pasta you say? Well, OK then. Make this simple summer pasta and fall in love with linguine all over again.

Long live linguine: An ode to the simple pasta dish

Italy seems to understand that food is an expression of love, and perhaps one of the reasons Italians speak with such passion is because they are fuelled by cheese and carbs. A perfect plate of pasta combines these two essential food groups (yes, cheese is a food group – keep up) in one glorious meal. This easy roasted tomato summer pasta dish is indeed a glorious meal – a simple sauce tossed through a bed of silky strands, topped with a crown of cheese. Be still our beating hearts.

Rome wasn’t built in a day, proving that good things come to those who wait, which is why it’s worth taking the time to slow roast the tomatoes and create a dish just as full of flavour and finesse as the ancient city itself.


Prep time: 15 minutes | Cook time: 1.5 hours (shorter if you increase the temperature, see below) | Serves: 4–6

1kg best quality summer tomatoes
4 Tbsp olive oil
2 Tbsp balsamic vinegar
A few sprigs of thyme
2 cloves garlic, sliced
400g pasta of choice (we used De Cecco Linguine)
1 bunch fresh basil
150ml cream
Parmesan cheese, to serve


1. Preheat the oven to 150°C. Cut the tomatoes in half and drizzle with olive oil and balsamic. Top with sprigs of thyme and season well with salt and pepper.
2. Pop tomatoes into the oven and bake for 1 hour and 15 minutes until they are dehydrated and slightly caramelised. It’s best to roast for the full time period, but if you’re in a rush, turn the oven up to 180–200°C and bake for 30–40 minutes. 10 minutes before the tomatoes are done, add the garlic and pop back in the oven.
3. Boil the pasta in a big pot of salted water according to packet instructions.
4. Remove from the hob when perfectly al dente, drain and toss with the tomato mixture, adding the fresh basil and cream.
5. Serve immediately with lots and lots of grated parmesan.

Long live linguine: An ode to the simple pasta dish

This dish is perfect for a family dinner or an evening entertaining friends (no slaving over the stove necessary). Or you can simply sit back, bowl of pasta in one hand and glass of vino in the other, studying a crumpled map and dreaming of a trip to the land of cheese and carbs. Arrivederci, amori miei.