Linguine with no-cook sauce

    32 min

    Of the hundreds of ways to dress linguine, this quick and easy sauce is bound to become the most requested in your house. It bursts with fresh-from-the-garden flavour.

    Be the first to make this!

    Serves: 4 

    • 1.3kg (3lb) plum tomatoes, deseeded and chopped
    • 25g (1oz) fresh basil, chopped
    • 4 tbsp olive oil
    • 4 tbsp chopped flat-leaf parsley
    • 2 tbsp chopped fresh mint
    • 2 tsp grated orange zest
    • 3 garlic cloves, finely chopped
    • pepper to taste
    • To serve
    • 350g (12oz) linguine or spaghetti
    • 4 tbsp freshly grated Parmesan cheese

    Prep:20min  ›  Cook:12min  ›  Ready in:32min 

    1. Mix together the tomatoes, basil, oil, parsley, mint, orange zest, garlic and pepper in a bowl. Leave to stand for at least 30 minutes, or up to 2 hours, at room temperature.
    2. Cook the pasta in a large pot of boiling water according to the packet instructions. Drain well and put into a large pasta bowl. Top with the sauce and sprinkle with Parmesan.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

    Some more ideas

    *Place the tomato topping on toasted rounds of ciabatta and serve as an appetiser.
    *Spoon the tomato topping over any green salad.
    *Use the tomato mixture to fill baked jacket potatoes.

    Health points

    *One serving of the fresh tomatoes in this dish supplies more than a day's requirement of vitamin C.
    *Prolonged heating of foods can cause them to lose some of their nutrients. Only in rare cases does cooking enhance nutrition. In general, try to shorten your cooking times whenever possible. This recipe is a good example of how to preserve all the nutrients of fresh produce with no cooking.

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