Caffè Paradiso reopens its outside tables on April 12 when you can enjoy all your favourites again at Courage Yard.
In the meantime, the chefs want you to enjoy another of their Lockdown Recipe Club dishes at home! This simple recipe is quick and easy and tastes absolutely delicious.
Linguine Pomodoro Fresco
Ingredients (Serves 2):
90g each of dried linguine
10 vine tomatoes – roughly chopped
1 red onion – finely chopped
3 garlic cloves – finely chopped
Approximately 2 tbs of extra virgin olive oil (add extra if required)
Generous shavings of Parmesan cheese (for serving)
Salt and pepper for seasoning
A sprig of fresh basil
Three quarters fill a large saucepan with water, add salt and bring to boil. Turn heat down.
In a large frying pan gently fry the onions in a little olive oil. Simmer for about 5 minutes before adding the tomatoes and garlic. Add more olive oil.
Bring the salted water back to the boil; add the linguine and follow the cooking instructions on the packet, less a couple of minutes.
Once the linguine is cooking, add the tomatoes and garlic to the onions in the frying pan, gently simmering all the ingredients for about 8 minutes. Stir frequently with a wooden spoon. The consistency should be ‘gooey’ but make sure the ingredients don’t burn. Add extra olive oil if needed.
When the linguine is cooked, drain well and add it to the frying pan. Stir all the ingredients well, adding salt and pepper to taste.
Put into a dish and add the Parmesan on the top and the sprig of basil before serving.
Add small side of dressed leaves if desired.