This simple and colourful pasta recipe showcases the flavours of Italy all in one dish. You can use dried or fresh pasta.
Serves: 4
INGREDIENTS
16 small vine tomatoes
olive oil
300 grams linguine or other thin pasta
1/3 cup basil pesto (purchased or use our recipe to make your own)
3 tablespoons pine nuts, roasted
16 large black olives, halved and pitted
1 container bocconcini or mozzarella in whey, drained (I used Clevedon Valley Buffalo)
Parmesan for grating
zest of 1 lemon
fresh basil leaves
sea salt and freshly ground pepper
METHOD
Preheat the oven to 180˚C.
Place the tomatoes on a lined baking tray and drizzle with a little olive oil, salt and pepper.
Roast for 5-7 minutes until the skins are just starting to split. Cool.
Cook the pasta in a large saucepan of boiling, well salted water until al dente. Take out ½ a cup of the cooking water and set aside then drain the pasta. Tip the pasta back into the saucepan and stir in the pesto and enough of the reserved cooking water to make a thin sauce that just coats each strand of pasta.
Stir through the pine nuts and olives.
To serve: Divide the pasta between warm shallow bowls. Break the bocconcini or mozzarella into pieces and scatter over the pasta. Top each serving with 4 roasted tomatoes, a generous grating of Parmesan, the lemon zest, basil and a little salt and pepper. Serve immediately.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.