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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.


  • 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


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
Filed Under: pasta, linguine, main
Black Linguine Tomato Pasta

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