Buttered basil linguine with tomato and chilli sauce and cheddar sauce
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Galton Blackiston's 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 flavour. Our collection of other vegetarian recipes features a range of dishes that are sure to be loved by both vegetarians and meat-eaters.
First published in 2015
Ingredients
Metric
Imperial
Linguine
- 400g of linguine, cooked according to packet instructions and drained
- 50g of unsalted butter, melted
- 1/2 bunch of basil, roughly torn
Cheddar sauce
- 50g of unsalted butter
- 50g of plain flour
- 300ml of full-fat milk
- 150g of mature cheddar, grated
Tomato and chilli 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
SAVE RECIPE
Method
1
Preheat the grill to a medium to high setting. For the tomato and chilli sauce, place the tomatoes onto a baking tray and sprinkle over the cumin and fennel seeds
- 4 large ripe tomatoes
- 1 tbsp of cumin seeds
- 1 tbsp of fennel seeds
2
Drizzle over two tablespoons of olive oil, then place under the grill for 7-10 minutes, or until the tomatoes have softened and the skin has blackened in places
- 2 tbsp of olive oil
3
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
4
Heat the remaining olive oil in a pan over a medium heat. Add the garlic, onion and dried crushed chillies and fry for 4-5 minutes, or until softened.
Add the tomato pulp and stir to combine. Set aside and keep warm
- 2 tbsp of olive oil
- 2 garlic cloves
- 1 onion
- 1 tsp dried crushed chillis
5
For the 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
- 50g of unsalted butter
- 50g of plain flour
6
Gradually pour in the milk, stirring continuously, until each addition of milk has been incorporated into the butter and flour mixture and its smooth
- 300ml of full-fat milk
7
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
- 150g of mature cheddar
8
For the 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
- 400g of linguine
- 1/2 bunch of basil
- 50g of unsalted butter
9
To serve, place a spoonful of the cheddar sauce into the centre of each of four serving plates. Pile a portion of the buttered basil linguine on top, then spoon over some of the tomato and chilli sauce
First published in 2015
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