Black Linguine Tomato Pasta
by Caren McSherry
This super easy side dish that serves as a bed for the perfectly seared piece of Salmon, Cod or Halibut will put dinner on your table in 15 minutes.
Ingredients:
- 3 large garlic cloves minced
- 4 cups coloured grape tomatoes, halved
- 1/2 cup finely chopped cilantro
- 1/2 cup finely chopped parsley
- 1/2 cup good olive oil
- Big pinch of fleur de sel
- 1 package black linguine pasta (450 grams)
- 1/2 cup fresh basil, chopped
- 1 tablespoon Côte d’Azur chili paste, if desired
- 1/3 cup grated fresh Parmesan
Method:
1. Place the garlic in a shallow bowl, add the halved tomatoes, cilantro, parsley and oil. Sprinkle over the salt, set aside at room temperature. The longer it sits, the better the flavour.
2. Bring a large pot of salted boiling water to the boil, add the pasta, cook according to the package instructions. Drain, but do not rinse. Transfer the pasta to a serving boil, add the reserved tomato mixture, basil and chili 2.0 if desired. Grate fresh Parmesan over top and serve.
Serves 6
Copyright (c) Caren McSherry 2017
2. Bring a large pot of salted boiling water to the boil, add the pasta, cook according to the package instructions. Drain, but do not rinse. Transfer the pasta to a serving boil, add the reserved tomato mixture, basil and chili 2.0 if desired. Grate fresh Parmesan over top and serve.
Serves 6
Copyright (c) Caren McSherry 2017
