Ingredients

Method

• 600 g Woolworths cherry tomatoes
• 2 cloves garlic, finely chopped
• 4 baby leeks, sliced
• olive oil, for frying
• sea salt and freshly ground black pepper, to taste
• 4 T Woolworths harissa paste
• 1 cup cream
• 500 g linguine
• Parmesan, for serving
• chilli oil, for serving
• oregano, to garnish

Method

Ingredients

1. Preheat the oven to 200°C. Place the tomatoes, garlic and leeks on a baking tray, drizzle with olive oil and roast for 15 minutes. Season to taste.

2. Remove from the heat, fold through the harissa paste and cream while the tomatoes are still hot. Allow to cool completely, then blend.

3. Cook the pasta in plenty of boiling salted water until al dente, then drain, reserving some of the pasta water.

4. Place the tomato-and-harissa sauce in a large saucepan and bring to a simmer. Add a ladleful of reserved pasta water and the hot, drained linguine.

5. Using a pair of tongs, toss the pasta through the sauce to coat evenly, adding more pasta water if necessary to loosen the sauce. Serve hot with a generous amount of Parmesan and a drizzle of chilli oil. Garnish with oregano.

Cook's note: Adding a little pasta cooking water to the sauce helps it thicken and coat the pasta. Once you’ve blended the sauce, return it to the saucepan, bring to a simmer and add the hot, cooked pasta and toss before serving immediately.

Photograph: Jan Ras
Production: Hannah Lewry
Food assistant: Claire-Ellen Gooderson

Find more tomato recipes here.