Linguini with Tomatoes and Gremolata Crumbs


450g linguini or spaghetti

750g ripe tomatoes

50g black olives

2 tbsp olive oil


2 slices stale sourdough bread

2 cloves garlic, crushed

1 tbsp finely grated lemon zest

3 tbsp parsley, finely chopped

1 tbsp fresh oregano, finely chopped (if available)

2 tbsp olive oil

Salt & Pepper




First make the Gremolata crumbs. Place a wide saucepan over a medium high heat. Combine the breadcrumbs, garlic, lemon zest and olive oil in a bowl. Spread onto the hot pan in an even layer. Stir regularly so that the bread doesn’t burn. It should be toasted and crisp. Remove from the heat and place in a bowl. Stir through the parsley and oregano. Season with lots of black pepper and salt.

Cook the pasta in plenty of boiled salted water until al dente.

Meanwhile roughly chop the tomatoes, seeds and all.

Once the pasta is cooked drain it and place in a large bowl. Pour over the olive oil and stir until evenly coated. Next add the tomatoes and black olives. Gently combine.

Divide the pasta amongst six bowls or serve in one large bowl. Sprinkle the crumbs over just before serving.