Recette Slow Cooker Tomato, Sausage, and Beer Chili
This recipe for linguine with roasted Cerizo tomatoes offers a rich and delicious flavour experience, highlighting the freshness of our ingredients and the subtle flavour of roasted garlic and rosemary. With a touch of fresh basil and creamy Burrata on top, this dish combines simplicity and sophistication to delight the taste buds of all guests. Whether for a family meal or a dinner with friends, this dish is a tasty and satisfying option that will brighten any occasion. Enjoy and bon appétit!
Ingredients
- 4 vines of Savoura-Cerizo cherry tomatoes
- 3/4 cup olive oil
- 12 cloves of garlic
- 3 sprigs of rosemary
- 1/2 teaspoon sea salt
- Linguine
- Fresh basil
- Burrata
Preparation
Roasted Tomatoes:
- Preheat the oven to 400°F (200°C).
- Arrange the vines of cherry tomatoes, peeled garlic cloves, and rosemary sprigs in a baking dish.
- Drizzle olive oil over the tomatoes and evenly sprinkle with sea salt.
- Roast in the oven for about 25 minutes or until the tomatoes burst.
Cooking the Pasta:
- While the tomatoes are roasting, bring a large pot of salted water to a boil.
- Cook the linguine according to the package instructions until al dente.
- Drain the pasta and set aside.
Assembling the Dish:
- Before assembling, remove the rosemary sprigs from the roasted tomato mixture.
- Gently toss the roasted cherry tomatoes and linguine together in a large bowl.
- Tear fresh basil leaves and add them to the bowl, mixing everything to incorporate the flavours.
Serving:
- Divide the pasta and tomatoes among plates or a large platter.
- Tear the Burrata into pieces and scatter over the pasta.
