Linguine With Heirloom Tomatoes, Red Endive And Black Olives
- 65 ml olive Oil
- 4 garlic cloves, chopped
- 6 medium tomatoes, roughly chopped
- 1 red Belgian endive (chicory), leaves torn
- 1 tablespoon of small black olives
- 400 g dried linguine
- 50 g Parmesan cheese, finely grated
- Sea salt and freshly ground black pepper
- #This pasta recipe involves the Italian technique of gently blanching the garlic in warm oil so that it softens and imparts its flavour without dominating the other fresh ingredients. When it comes to tomatoes, we are spoilt for choice during the summer months, so use a number of interesting varieties, heirloom if possible, and mix up the colours. The bitter red endive leaves Offset the fruity sweetness of the tomatoes.# Heat the oil in a large frying pan, add the garlic and cook over medium heat for a couple of minutes, to soften, but don’t let it burn.
- Add the tomatoes to the pan and cook for 2-3 minutes so that they are just soft and starting to break up. Remove from the heat, stir through the endive leaves and olives and season with salt and pepper. Set aside.
- Bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente, or according to the instructions on the packet. Drain well and put in a large bowl.
- Add the tomato sauce and half of the Parmesan and toss to combine. Divide between 4 serving plates or bowls and serve immediately with the remaining Parmesan sprinkled on top.