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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.