Tomato confit and rocket linguine

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How to make Tomato confit and rocket linguine

  • Yield : 4
  • Prep Time : 0:20
  • Cook Time : 1:45
  • Total Time : 2:05

Ingredients

  • 350g linguine
  • 60ml (1/4 cup) lemon juice
  • 100g baby rocket leaves

Tomato confit

  • 800g mixed baby tomatoes, halved if large
  • 2 garlic cloves, thinly sliced
  • 2 sprigs fresh rosemary
  • 2 dried or fresh bay leaves
  • 1/2 teaspoon black peppercorns
  • 1 teaspoon sea salt flakes
  • 1/2 teaspoon caster sugar
  • 750ml (3 cups) olive oil

Method

  • Step 1 To make the tomato confit, preheat oven to 110C. Place the tomato, garlic, rosemary, bay leaves and peppercorns, in a single layer, in a 5cm-deep, 25 x 30cm roasting pan. Sprinkle with salt and sugar. Pour over oil. Roast for 1 hour 30 minutes or until tomato starts to shrivel slightly. Set aside in the oil to cool.
  • Step 2 Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain and return to the pan.
  • Step 3 Whisk the lemon juice and 80ml (1/3 cup) of oil from the tomato confit in a bowl. Add to the pasta. Add rocket and toss to combine. Use a slotted spoon to transfer the tomato to the pasta and toss gently to combine. Divide among dishes.

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