Name: Tomato confit and rocket linguine
Prep time: 20 min
Cook time: 105 min
Total time: 125 min
Yield: 1
Ingredients: 350g linguine; 60ml (1/4 cup) lemon juice; 100g baby rocket leaves; 800g mixed baby tomatoes, halved if large; 2 garlic cloves, thinly sliced; 2 sprigs fresh rosemary; 2 dried or fresh bay leaves; 1/2 tsp black peppercorns; 2.40 gm sea salt flakes; 2.50 gm caster sugar; 750ml (3 cups) olive oil

Tomato confit and rocket linguine

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Prep Time:
20 minutes

Cook Time:
105 minutes

Total Time:
125 minutes

Elevate pasta with slow-cooked tomatoes infused with rosemary and garlic.

Ingredients:

350g linguine
60ml (1/4 cup) lemon juice
100g baby rocket leaves
800g mixed baby tomatoes, halved if large
2 garlic cloves, thinly sliced
2 sprigs fresh rosemary
2 dried or fresh bay leaves
1/2 tsp black peppercorns
2.40 gm sea salt flakes
2.50 gm caster sugar
750ml (3 cups) olive oil

Instructions:

Preheat the oven to 110C. Arrange the tomatoes, garlic, rosemary, bay leaves, and peppercorns in a 5cm-deep, 25 x 30cm roasting pan in a single layer. Sprinkle with salt and sugar, then pour over the oil. Roast for 1 hour 30 minutes or until the tomatoes start to slightly shrivel. Let them cool in the oil before using.
Boil the pasta in a large saucepan of boiling water according to the package instructions until it is al dente. Drain the pasta and return it to the pan.
In a bowl, combine the lemon juice and 80ml (1/3 cup) of oil from the tomato confit. Mix in the pasta and rocket. Gently toss to combine. Use a slotted spoon to add the tomatoes to the pasta and gently mix. Serve in individual dishes.

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