Balsamic Roasted Tomato and Basil Linguine

Preheat the oven to 180°C (350°F). Drizzle cherry tomatoes and baby plum tomatoes with olive oil and a pinch of salt on a baking tray. Roast for 25-30 minutes, or until softened.

While the tomatoes are roasting, heat a drizzle of olive oil in a large, wide-based pan over low heat. Once hot, add the finely diced brown onion with a pinch of salt, and cook for 10-12 minutes, or until softened but not colored.

In a separate pot, bring water to a boil. Once boiling, add linguine and a large pinch of salt. Cook for 8-10 minutes, or until al dente. Drain linguine, reserving a cup of starchy pasta water, and return to the pot.

Dissolve the vegetable stock cube in 200 ml of boiling water.

Once the onion has softened, add tomato paste and thinly sliced garlic to the pan. Cook for 3-4 minutes, or until garlic has softened. Add vegetable stock, roasted tomatoes, balsamic vinegar, and 2 teaspoons of sugar. Simmer for 5-6 minutes, or until thickened.

Preheat the oven to 220°C (425°F). In a small bowl, combine panko breadcrumbs and pine nut and seed mix with a drizzle of olive oil, and a pinch of salt and pepper. Spread breadcrumb mixture on the reserved baking tray and bake for 3-5 minutes, or until golden brown.

Add the roasted tomato sauce and a splash of reserved starchy pasta water to the cooked linguine, stirring well.

Serve linguine in bowls, topped with chopped basil and roasted tomato sauce. Place rocket on the side, drizzled with olive oil and a pinch of salt. Sprinkle with the pine nut and seed pangrattato.

Bon appétit!