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Home/Autumn Leaves/Linguine with Balsamic Roasted Heirloom Tomatoes

Linguine with Balsamic Roasted Heirloom Tomatoes

I was intrigued by the idea of intensifying the flavor of heirloom tomatoes by roasting them with herbs and aromatics and then simply laying them on top of cooked pasta.

Linguine with Balsamic Roasted Heirloom Tomatoes | LunaCafe

As often happens in the OtherWorldly Kitchen, I see a picture of an interesting dish in a culinary magazine and then can’t find it when I want to make the dish. I can’t bear to discard a great magazine, so there are stacks everywhere.

That’s how this quick and easy midweek supper dish came to be: a vague memory of a picture in a magazine, several heirloom tomatoes on the counter begging to be used, and raging hunger.

Linguine with Balsamic Roasted Heirloom Tomatoes | LunaCafe

I was intrigued by the idea of intensifying the flavor of the tomatoes by roasting them with herbs and aromatics and then simply laying them on top of cooked pasta. I confess that I did not expect the resulting dish to taste this divine. I merely wanted to throw together a quick meal after a demanding day at work. Isn’t it great when results EXCEED expectations?

Linguine with Balsamic Roasted Heirloom Tomatoes | LunaCafe

Portland Farmers Market was overflowing with heirloom tomatoes this weekend, but the weather is beginning to cool. That means those tomatoes will soon be gone for another long year. Now is the time to indulge in the last of summer’s fruits and vegetables. I can’t think of a better way to do that than with this simple and very delicious pasta.

Linguine with Balsamic Roasted Heirloom Tomatoes | LunaCafe

LINGUINE WITH BALSAMIC ROASTED HEIRLOOM TOMATOES

A lovely pasta dish topped with roasted sliced tomatoes and aromatics. Very simple and surprisingly delicious. I predict that you’ll want to make this dish again and again.

vegetable oil spray

Tomatoes
4 medium, ripe, heirloom or vine ripened tomatoes
10 pitted Calamata olives, pitted, quartered lengthwise
2 tablespoons capers
2 cloves garlic, peeled, and minced or pressed
1 teaspoon dried basil
1 teaspoon dried oregano
2 tablespoons cold pressed, extra virgin olive oil
1 tablespoon balsamic or apple cider vinegar

Sauce
6 tablespoons cold pressed, extra virgin olive oil
6 cloves garlic, peeled, and minced or pressed
1½ cups chicken or vegetable stock
1 cup dry white wine
fine sea salt
freshly grated black pepper

1 pound dried linguine
½ cup chopped parsley
¼ cup chopped fresh oregano

Garnish
small handful tiny fresh oregano leaves or 2 tablespoons slivered larger leaves
1 cup freshly grated Parmigiano Reggiano

  1. Coat an edged baking sheet with vegetable spray of oil.
  2. Core and ¼-inch slice the tomatoes. Arrange on the baking sheet.
  3. Top the tomatoes as evenly as possible with olives, capers, garlic, dried basil, and dried oregano. Drizzle with 2 tablespoons olive oil and balsamic vinegar.
  4. Roast tomatoes at 350° for about 30 minutes, until roasted but not dried out. After roasting, remove from the oven, cover with foil, and keep warm.
  5. To make the sauce, while tomatoes are roasting, in a large sauté pan, add 6 tablespoons olive oil and sauté garlic until softened but not browned, about 2 minutes. Add chicken stock and wine and bring to a simmer. Reduce to 1½ cups. Reduce heat to low, partially cover, and keep warm.
  6. While sauce is reducing, fill a large pasta or soup pot with cold water and add 1 tablespoon salt. Cover and bring to a rolling boil.
  7. When water is boiling rapidly, add pasta. Boil until just tender, about 6-7 minutes.
  8. Quickly drain and add to the sauce in the sauté pan, along with fresh parsley and oregano. Toss to coat with the sauce.
  9. Transfer the pasta to a serving bowl, top with the sauce remaining in the pan, and arrange the roasted tomatoes over the top. Season to taste with salt and pepper.
  10. Garnish with oregano leaves and Parmigiano-Reggiano.
  11. Serve immediately.

Serves 4.

Linguine with Balsamic Roasted Heirloom Tomatoes | LunaCafe

Copyright 2009-2016 Susan S. Bradley. All rights reserved.

Written by:
Susan S. Bradley
Published on:
August 23, 2015

Categories: Autumn Leaves, Pasta, Pasta | Rice | Grains, TomatoesTags: autumn, calamata olives, Fall, heirloom tomatoes, linguini, oregano, pasta

About Susan S. Bradley

Intrepid cook, food writer, culinary instructor, creator of the LunaCafe blog, author of Pacific Northwest Palate: Four Seasons of Great Cooking, and former director of the Northwest Culinary Academy.

Reader Interactions

Comments

  1. Kaitie

    August 24, 2015 at 6:49 am

    This looks so good… and roasting everything before eating it, is my favourite way to eat pasta! The olives and tomatoes and seasonings… perfect for this time of year!

  2. Christie

    August 24, 2015 at 6:24 am

    I really love how you roasted the tomatoes with the olives right on them. I have to make this recipe, It sounds divine.

  3. Marye

    August 24, 2015 at 4:59 am

    I love heirloom tomatoes, they have such a vibrant flavor. This looks so good!

  4. Manila Spoon

    August 24, 2015 at 4:24 am

    You had me at balsamic roasted – that in my foodie brain is yummy flavor for me! What a delicious and healthy way to say goodbye to summer!

  5. Dorothy ShockinglyDelicious

    August 23, 2015 at 10:16 pm

    Those tomatoes — both in the natural state and after roasting — look stupendous!

  6. deeba

    December 12, 2009 at 9:19 am

    The flavours are calling my name … what a beautiful dish!
    .-= deeba´s last blog ..HIBISCUS MACARONS with LAVENDER-HIBISCUS MASCARPONE CREAM… MacAttack!! =-.

    • sms bradley

      December 14, 2009 at 11:29 pm

      Thanks so much, Deeba! 🙂

  7. pigpigscorner

    October 14, 2009 at 1:44 pm

    Beautiful presentation!
    .-= pigpigscorner´s last blog ..Daring Cooks – Vietnamese Beef Pho & Spiced Sweet Potato Dumplings =-.

    • sms bradley

      October 18, 2009 at 5:51 pm

      Thanks Pigspig! 🙂

  8. Soma

    October 11, 2009 at 2:04 pm

    simple ingredients but what an explosion of taste & flavor!
    .-= Soma´s last blog ..Caprese =-.

  9. sms bradley

    October 11, 2009 at 11:53 am

    Thanks so much Louise! 🙂 The magazine thing may be a disease. heh heh… It’s ridiculous how much I spend on culinary mags. Nevertheless, you aren’t overreacting on this dish. It’s really quite amazing.

  10. lisaiscooking

    October 8, 2009 at 1:46 pm

    Beautiful tomatoes and great use of them! I love a simple pasta dish like this–when the flavor doesn’t seem simple at all.
    .-= lisaiscooking´s last blog ..Crispy Potato Salad =-.

    • sms bradley

      October 11, 2009 at 12:05 pm

      Thank you Lisa! 🙂 Yes, you nailed the premise here, i.e. “simple…but the flavor doesn’t seem simple at all.” As I say in the post, I was actually surprised by how good this is. It gives me something to consider as a cook: using the most flavorful seasonal ingredients in simple ways to showcase their amazing flavor, rather than diminishing their impact in more complicated dishes.

  11. Jeena

    October 3, 2009 at 6:15 am

    Beautiful linguine recipe the tomatoes look wonderful – perfect dish!
    .-= Jeena´s last blog ..Rabbit stew recipe =-.

    • sms bradley

      October 11, 2009 at 11:55 am

      Thanks so much, Jeena! 🙂

  12. Radar

    October 2, 2009 at 7:31 pm

    You’re getting me where I live–the last of my tomatoes are on a tray waiting for me and this is a girl who never met a pasta she didn’t like. Will try before the sun sets tomorrow. Thanks so much. Radar

    • sms bradley

      October 11, 2009 at 11:55 am

      Oh yeah, Radar, I’m one of those pasta girls too. Hope the dish turned out fab for you. 🙂

  13. Sophie

    September 30, 2009 at 3:24 am

    What a beautiful presented pasta dish,…superb even!

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Susan S. Bradley

Intrepid cook, food writer, culinary instructor, creator of the LunaCafe blog, author of Pacific Northwest Palate: Four Seasons of Great Cooking, and former director of the Northwest Culinary Academy. Read More…

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