Few pasta dishes can rival the pure, unadulterated pleasure of a perfectly executed linguine pomodoro. This dish epitomises the beauty of Italian cuisine: letting the natural flavours of ripe tomatoes, fragrant basil, and quality olive oil shine through.

To truly elevate this classic recipe, the choice of pasta is crucial. Enter Barilla Al Bronzo Linguine, a pasta that takes this dish to new heights.

Crafted using the exclusive ‘Lavorazione Grezza’ bronze-cut method, Barilla Al Bronzo Linguine boasts a rough, textured surface designed to cling to every drop of sauce. Made from the highest quality durum wheat, this pasta offers over 14 per cent protein, ensuring a robust texture and an impeccable al dente bite. Its thickness and intense roughness make it the perfect partner for the vibrant, multi-layered pomodoro sauce, enhancing the overall dining experience.

This recipe celebrates the art of drawing maximum flavour from simple ingredients. By preparing the tomatoes in three distinct ways, the sauce achieves a depth and complexity that needs to be tasted to be believed. The result: a rich pomodoro sauce that perfectly complements the linguine’s texture.

Elevate your pasta nights with this classic recipe that celebrates flavour and tradition. Watch the full video to master this timeless dish at home.

Serves: 4

Cook time: 40 minutes

Ingredients:

• 400g Barilla Al Bronzo Linguine
• 1 bunch fresh basil

Caramelised cherry tomatoes:

• 300g cherry tomatoes (halved)
• 1 clove of garlic (finely sliced)
• 40ml Extra Virgin Olive Oil
• 1 tbsp icing sugar
• 1 tbsp salt
• 1 bunch fresh thyme

Tomato sugo:

• 200g peeled roma tomatoes
• ½ medium brown onion (diced)
• 20ml Extra Virgin Olive Oil
• 1 carrot (peeled and diced)
• 1 celery stalk, (trimmed and diced)
• Pinch sugar, salt and pepper

Cherry tomatoes in oil:

• 12 cherry tomatoes
• Fresh thyme
• 100ml Extra Virgin Olive Oil
• Salt and pepper

Method:

1. Prepare the caramelised cherry tomatoes. Place the tomatoes on a baking tray lengthwise. Sprinkle with icing sugar, salt, olive oil and thyme, bake in the oven at 120°C for approximately 60 minutes.
2. Cook the tomato sugo. Heat a pan with a drizzle of oil and sauté the celery, carrot and onion gently. Add the tomato and all the other ingredients. Cook on a low heat for around 10 minutes and remove from the heat.
3. Prepare the cherry tomatoes in oil. Wash the tomatoes, pierce the skins, and blanch them in water for a minute before cooling them quickly and peeling the skin off. In a casserole dish cover the tomatoes in olive oil and cook at a very low temperature (around 80°C) for 30 minutes, flavouring the oil with fresh thyme and a clove of garlic. For the best result, the tomatoes must be completely covered by the olive oil.
4. Cook the pasta. In a large pot of boiling, salted water, cook the Barilla Al Bronzo Linguine for 2 minutes less than the time indicated on the pack. Finish cooking the pasta in the pan with the tomato sugo.
5. Combine and serve. When the pasta is cooked, plate and garnish with the cherry tomatoes cooked in oil, and the caramelised tomatoes. Dress with basil and basil oil.

For Barilla, the art of pasta making is a tradition they have been perfecting since 1877. Today, this passion reaches from their home in Italy, all across the world. Barilla Al Bronzo is available nationally in Coles , Woolworths and Independent grocers.