"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!"
Pan Con Tomate Linguini
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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.