Pan Con Tomate Linguini

(1)
"I found these gorgeous heirloom tomatoes at a farm shop and I couldn’t wait to make something wonderful with them so I decided to keep it simple and showcase their beauty by coring them and using the pulp to make a ‘pan con tomate’ sauce with linguini instead of bread. Beautiful ingredients need simple flavours and this easy spanish sauce was absolutely delish!"
-- @sonalicooks
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  • Recipe Card
Prep time 20mins
Cook time 10mins
Serves or Makes: 2

Recipe Card

ingredients

  • 2 ripe tomatoes
  • 2 cloves of garlic, minced
  • 1/2 lemon, juiced
  • 1 tablespoon olive oil
  • 2 ounces linguini
  • Salt and pepper, as needed
  • Basil leaves, for garnish

Method

  • Step 1

    Preheat the oven to 350°F.

  • Step 2

    Slice the tops of the tomatoes, core them and scoop out the pulp carefully making sure you don’t damage the tomato shell. Reserve the pulp.

  • Step 3

    Add the tomatoes to a baking sheet and roast for 10-15 minutes, so they are slightly cooked but still retaining their shape. Drain out any excess liquid if need be.

  • Step 4

    Rub garlic in the insides of the tomatoes, drizzle with a good olive oil and sprinkle with sea salt.

  • Step 5

    Meanwhile, chop the tomato pulp and add to a medium bowl, along with the minced garlic, olive oil, lemon juice. Add salt and pepper to taste.

  • Step 6

    Make the linguini according to the box instructions and then toss into the tomato sauce with the basil leaves until well coated.

  • Step 7

    Fill the tomatoes with the linguini and slurp away.