serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Perennial Pastas
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 400 g red and yellow cherry tomatoes
- 1 small garlic clove, finely grated
- 80 ml (⅓ cup) extra virgin olive oil
- 1½ tbsp red wine vinegar
- 350 g linguine
- ½ cup marjoram leaves, torn
- 1 tsp dried oregano, on the branch
- salt and black pepper
Marinating time: 10 minutes
Instructions
- Quarter the cherry tomatoes. Remove the seeds. Combine the tomatoes, garlic, olive oil, red wine vinegar and a good pinch of salt and pepper. Mix well to combine and allow to marinate for 10 minutes.
- Meanwhile, bring a large saucepan of water to the boil over high heat with a generous pinch of salt. Add the linguine and cook according to the package instructions. Drain and add the cooked pasta to the tomatoes with the herbs.
- Taste for seasoning, then serve on warmed plates.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Perennial Pastas
