Mediterranean roasted tomato linguine


  • 20 cherry tomatoes
  • 15 ml (1 tbsp) olive oil
  • 350 g (12oz) dried linguine
  • 25 g (1 oz) unsalted butter
  • 25 g (1 oz) plain flour
  • 2 g (½ tsp) mustard powder
  • 450 ml (¾ pt) milk
  • 150 g (5 oz) Frico Old Dutch Master, grated and shavings to serve
  • 10 ½ g (4 tbsp) freshly chopped basil
  • Salt and freshly ground black pepper to season


  1. Preheat the oven to 190ºC, 375ºF, gas mark 5.
  2. Place the tomatoes in a roasting tin, drizzle with the olive oil and season with salt and freshly ground black pepper. Cook in the top of the oven for 10-15 minutes until soft and starting to brown.
  3. Bring a large pan of slightly salted water to the boil and cook pasta according to pack instructions. Drain and return to the pan to keep
  4. Meanwhile in a medium saucepan, place the butter, flour, mustard powder and milk and cook over a medium heat, whisking continuously until the sauce boils and thickens, then stir in the Frico Old Dutch
    Master, season to taste.
  5. Toss the pasta into the sauce; gently stir in the tomatoes and basil. Top with shavings of cheese.