Ingredients
6 cherry tomatoes
olive oil, for drizzling
salt and freshly ground black pepper
1 sprig fresh thyme
1 tbsp balsamic vinegar
squeeze lemon juice
100g/3½oz linguine
2 tbsp chopped fresh parsley
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Place the cherry tomatoes onto a small roasting tray, drizzle over the olive oil, season with salt and freshly ground black pepper and add the sprig of thyme. Place in the oven to roast for ten minutes, or until the tomatoes are tender.
3. Remove the pan from the oven, drizzle the balsamic vinegar and lemon juice over the tomatoes and set aside.
4. Cook the linguine in boiling salted water for ten minutes, or until al dente. Drain, reserving a little of the cooking liquid. Transfer the pasta to a bowl and drizzle over the olive oil and a splash of the cooking liquid. Squeeze over the lemon juice to taste, and scatter over the chopped parsley. Toss well to coat.
5. Spoon the linguine into a serving dish and top with the roasted tomatoes. Serve.
