Ultimate 5 Tomato Linguine

-To serve 4 people

INGREDIENTS

Linguine - 400g

Sun dried Tomato - 200g

Cherry Tomatoes - 250g

Tomato paste - 1-2 Tbsp

Peeled Plumb Tomato - 1 tin (400g)

Parmesan - 60g

Fresh Basil - 1 handful

Onion - 1 large onion

Garlic - 2-4 cloves

 INSTRUCTIONS

1. Start by Dicing some sun dried Tomato into quarters.

2. Finely dice an Onion, and a couple of cloves of Garlic.

3. Place a high walled frying pan onto a low/medium heat.

4. Add a generous amount of the sun dried Tomato Oil to the pan.

5. Heat up the Oil, then, add the Onion.

6. Season the Onion with Salt, and we want to gently sweat it off, without any colour.

7. While the Onion softens, cut the Cherry tomatoes in half, and retain the Tomato vines.

8. Once the Onion is soft, sweet and translucent, add the Garlic.

9. Sweat off the Garlic for 2 minutes, then, add a heaped Tbsp of Tomato paste.

10. Cook out the Tomato paste for 2 minutes, then add around 3 quarters of the Cherry Tomatoes*

*keep back a quarter of the cherry tomatoes to one side to finish the pasta

11. Cook out the Cherry Tomato for around 3 minutes, then, pour in the tin of plumb Tomatoes, and season with Salt and Pepper.

12. Add the sun dried Tomatoes, a few sprigs of fresh Basil, and the Tomato vines.

13. Simmer the sauce gently for around 15 minutes.

14. Once the sauce is cooked, remove the Tomato vines and Basil, and place the pan to one side.

15. Place a saucepan of boiling water on a high heat, season with Salt, generously, and add the Linguine.

16. Cook the Linguine for 2 minutes less than the cooking time on the packet, as we will finish the Pasta in the Sauce.

17. Place a frying pan to the hob, turn the heat to a high/medium, and add a dash of Olive Oil.

18. Lay in the remaining Cherry Tomatoes flat side down, and fry them off until you get a charring to the flat side.

19. We want the Cherry Tomatoes to almost burn on one side.

20. Once the Linguine is cooked, drain off the Pasta, keeping a cup of the Pasta Water to one side.

21. Place the Pasta back into the saucepan, add a few ladles of the Sauce and toss the Linguine coating it.

22. Add a splash of the Pasta Water, and stir through emulsifying it with the Sauce.

23. Add the Linguine to a plate, place on some the charred Cherry Tomatoes, then, finish with a grating of Parmesan, a few fresh Basil leaves, and serve.

Enjoy.