Lidia Bastianich’s Linguine with Roasted Tomato Sauce is a masterclass in Italian simplicity. Sweet roasted tomatoes, crispy garlicky breadcrumbs, briny capers, and a duo of Italian cheeses come together to create a pasta dish that’s deeply flavorful yet effortlessly elegant. It’s weeknight-friendly, dinner-party worthy, and rooted in the timeless Italian tradition of making the most out of good ingredients.
Why Everyone Will Love This Recipe
- Roasted tomatoes become sweet, jammy, and intensely flavorful
- Crispy breadcrumb topping adds irresistible texture
- Capers and red pepper bring balance and gentle heat
- Uses pantry staples with restaurant-quality results
- Ready in about 30 minutes, start to finish
What Makes This Pasta Special?
Instead of simmering tomatoes on the stovetop, Lidia roasts them with garlic, herbs, cheese, and breadcrumbs. The oven concentrates their sweetness while the panko crisps into a savory, cheesy crumble. Tossed directly with hot linguine and pasta water, the sauce forms naturally—no pot of sauce required.
Cooking Tips
- Use ripe cherry or grape tomatoes for maximum sweetness.
- Don’t overcrowd the baking sheet—spread tomatoes evenly so they roast, not steam.
- Reserve pasta water; it’s essential for creating a silky sauce.
- Toss the pasta while everything is hot so the cheeses melt smoothly.
- Finish with extra olive oil for authentic Italian richness.
Frequently Asked Questions
Can I use a different pasta shape?
Yes. Spaghetti, bucatini, or fettuccine all work well, but linguine holds the sauce beautifully.
Are the breadcrumbs essential?
They’re a signature element—adding crunch and savoriness—but you can reduce the amount slightly if preferred.
Can I make this vegetarian?
It already is! Just ensure the cheeses are vegetarian-friendly if needed.
What can I add for extra protein?
Grilled shrimp, roasted chicken, or crispy pancetta pair beautifully with this dish.
Is this good for leftovers?
It’s best fresh, but leftovers reheat well with a splash of water or olive oil.
How to Store
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a little water if needed.
How to Freeze
Freezing is not recommended, as the roasted tomatoes and breadcrumbs can lose texture.
Ingredients
- 4 medium garlic cloves, sliced
- ¼ cup capers in brine, drained
- 1 tsp kosher salt, plus more for pasta water
- 1 tsp dried oregano
- ½ tsp crushed red pepper
- 1 cup panko breadcrumbs
- 2 oz Grana Padano or Parmigiano-Reggiano, grated (about ½ cup), divided
- 2 oz Pecorino Romano, grated (about ½ cup), divided
- 6 Tbsp extra-virgin olive oil, divided, plus more for serving
- 2 pints cherry or grape tomatoes, halved
- 1 lb linguine
- ½ cup fresh flat-leaf parsley, chopped
How to Make Lidia Bastianich’s Linguine with Roasted Tomato Sauce
- Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper. Bring a large pot of well-salted water to a boil.
- Prepare the tomato mixture: In a large bowl, combine garlic, capers, salt, oregano, and crushed red pepper. Add panko and ¼ cup each of the Grana Padano and Pecorino Romano. Drizzle with ¼ cup olive oil and stir to combine.
- Add tomatoes: Toss tomatoes in the breadcrumb mixture until evenly coated. Spread evenly on the baking sheet, sprinkling any remaining crumbs on top.
- Roast for 18–22 minutes, until tomatoes are juicy and caramelized and crumbs are golden and crisp.
- Cook the pasta: When tomatoes are nearly done, cook linguine until al dente. Reserve 1 cup pasta cooking water, then drain.
- Toss the pasta: Transfer roasted tomatoes to a large bowl. Add linguine, remaining 2 Tbsp olive oil, and ½ cup pasta water. Toss well, adding more water as needed for a glossy sauce.
- Finish: Add parsley and remaining cheeses. Toss again and serve immediately, drizzled with more olive oil and extra cheese.
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