This weeknight-friendly recipe requires few ingredients while being full of flavour. If you can find cherry tomatoes with its vine intact, choose these as they tend to have more flavour and stay fresh longer.
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Linguine with Roasted Cherry Tomatoes, Bacon & Garlic
Prep Time: 15 minutes Cook Time: 50 minutes.
Author: Milk & Marigolds Serves: 4
Ingredients:
340 g package of gluten-free linguine (I used the brand Catelli)
8 rashers of bacon, cut into 1/2 inch pieces
2 pints of cherry tomatoes, halved (on the vine is usually more flavourful)
4 large cloves of garlic, minced
2 1/2 shallots, diced
1/4 tsp salt
A few turns of pepper
Optional:
pepper flakes (a few pinches)
small bunch fresh basil
Equipment:
kitchen scissors or knife
A large cooking pot
A large frying pan for the sauce
Linguine with Roasted Cherry Tomatoes, Bacon & Garlic
Instructions:
- Begin by preparing the ingredients: cut the bacon into 1/2 inch pieces before frying. Dice the shallots and mince the garlic. Halve the cherry tomatoes and leave some on the vine if intact (for roasting).
- Then, cook the bacon on a low to medium heat, stirring occasionally. Once crispy, remove the bacon and set aside. In the meantime, boil your pasta water & cook until al dente. Drain the pasta and return to the pot and add a tablespoon of the bacon oil to stop the pasta from sticking. Leave the remaining bacon fat in the pan for frying the other ingredients.
- Lower the heat and add the shallots to the pan and cook on low heat for a few minutes. Then, add the garlic but be careful not to brown the garlic. Continue to cook on low heat for about 10 minutes.
- At this point, add most of the halved tomatoes and cook for about 5-6 minutes (reserve some of the tomatoes to cook under the broiler later on). Add your salt, pepper and pepper flakes. Lightly stir. Turn off the heat, add the cooked bacon back to the pan and cover the pot.
- For a few minutes broil at 500 F any uncooked/reserved tomatoes (optional) to top the pasta with as garnish. Once complete, add the sauce to the pasta and gently combine (I find gluten-free pasta to break apart easily, so be gentle). Add your fresh basil and serve.
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