Name: Bruschetta linguine with lemon crumbs
Prep time: 12 min
Cook time: 10 min
Total time: 22 min
Yield: 4
Ingredients: 1 1/2 cup torn crusty bread; 2 tablespoon lemon-infused olive oil; cracked black pepper; 1 garlic clove, minced; 3 tablespoon extra-virgin olive oil; 6 cherry or roma tomatoes, diced finely; handful fresh basil leaves, chopped finely; finely grated parmesan, to serve

Bruschetta linguine with lemon crumbs

Serves 4

Prep

12M

Cook

10M

Total

22M

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Ingredients

1 1/2 cup torn crusty bread

2 tablespoon lemon-infused olive oil

cracked black pepper

1 garlic clove, minced

3 tablespoon extra-virgin olive oil

6 cherry or roma tomatoes, diced finely

handful fresh basil leaves, chopped finely

finely grated parmesan, to serve

Method

1.Bring large saucepan of salted water to the boil. Cook linguine according to packet instructions. Drain and set aside.

2.Heat lemon-infused olive oil in frying pan over medium-high heat. Add torn bread to pan, stir to coat and cook for 7 minutes, until crisp and golden. Season with salt and pepper.

3.Place garlic, extra-virgin olive oil, tomatoes and basil in mixing bowl and toss to combine. Add pasta and toss well to combine. Season with salt and pepper.

4.Serve place pasta in serving bowls. Top with lemon crumbs and a sprinkling of parmesan.

Homemade breadcrumbs are much tastier that store-bought and they’re an easy way to enhance the flavour and texture of the dish. A great way to use up leftover bread, too!
Note

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