This dish is so simple, and so delicious. When tomatoes aren't quite at their best, slow-roasting them brings out their natural sweetness – and folded through pasta with some garlic and basil is one of my favourite ways to enjoy them. The pine-nut crumb here is optional, but adds some lovely texture. Simple pleasures...
1.2 kg fresh tomatoes – I like to use plum tomatoes on the vine, but any type will work
8 cloves garlic, unpeeled and bashed with the flat of a knife
¼ cup extra-virgin olive oil
500g linguine or pasta of choice
Small bunch fresh basil, leaves picked and chopped
For the pine-nut crumb
½ cup pine nuts, toasted
½ cup breadcrumbs, toasted
1 tbsp flat leaf parsley, chopped
1 tbsp extra-virgin olive oil
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