A Familiar Updated!

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Make A Familiar Updated!

This linguine recipe adds spice to the classic combination of tomato, pasta and cheese. It's a great way of lifting the familiar to new heights. Grilling the tomatoes with the spices, then heating them through in a pan with garlic, chilli and onion makes for a fresh, light sauce that's full of flavor. 

Buttered Basil Linguine with Tomato, Chilli  and Cheddar Sauces

Serves 4

Total time:  1 hour 30 minutes.

Linguine

14 oz of basil linguine, cooked according to packet instructions and drained

4 tbsp  of unsalted butter, melted

1/2 bunch of basil, roughly torn

Cheddar Sauce

4 tbsp of unsalted butter

t tbsp of plain flour

1 1/2 cup  of full-fat milk

6 oz of mature cheddar, grated

Tomato and Chili Sauce

4 large ripe tomatoes

1 tbsp of cumin seeds

1 tbsp of fennel seeds

4 tbsp of olive oil

2 garlic cloves, peeled and thinly sliced

1 onion, peeled and finely chopped

1 tsp dried crushed chillis

Garnish

Fresh basil leaves

sliced sun dried tomatoes

Preparation

Tomato and Chili Sauce

Preheat your broiler to a medium to high setting.  Place the tomatoes onto a baking tray and sprinkle over the cumin and fennel seeds.

Drizzle over two tablespoons of olive oil, then place under the broiler for 7-10 minutes, or until the tomatoes have softened and the skin has charred in places.

When the tomatoes are cool enough to handle, remove the skin. Place the skinned tomatoes onto a chopping board and chop roughly to a pulp.

Heat the remaining olive oil in a pan over a medium heat. Add the garlic, onion and dried crushed chilies and saute for 4-5 minutes, or until softened. Add the tomato pulp and stir to combine. Set aside and keep warm.

Cheddar Sauce

Melt the butter in a separate pan over a medium heat. Add the flour and stir for 2-3 minutes, or until the mixture is smooth and well combined.

Gradually pour in the milk, stirring continuously, until each addition of milk has been incorporated into the butter and flour mixture and its smooth.

Continue to cook stirring continuously until the mixture has thickened to the consistency of double cream. Remove the pan from the heat and stir in the grated cheese until melted. Set aside and keep warm.

Linguine

Drizzle the melted butter over the cooked linguine and stir well to coat the pasta. Sprinkle over the torn basil and stir to combine.

Plating/Presentation

Place a spoonful of the cheddar sauce into the center of each of four serving plates. Using a long meat fork, twirl a portion of the buttered basil linguine on top of the cheddar sauce, then spoon over some of the tomato and chili sauce.

Add a couple of fresh basil leaves and 4 sun dried tomatoes slices placed attractively to the dish.  Serve with grated Parmesan and cheddar cheeses on the side for your guests. 

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