This recipe comes originally from the River Cafe Cookbook, which I was very excited to find for a pound in the charity shop recently. The cookery book is now almost twenty years old, and it is amazing how influential it has been on the way we eat (as well as influencing so many other chefs such as Jamie Oliver, Hugh Fearnley-Whittingstall etc).
Anyway, this is a very simple fresh pasta dish, which we needed as an antidote to far too much rich fusion food of late. As with many simple dishes, the better quality ingredients you use really will shine, so use the best you can afford, or at last the very freshest.
Linguine with fresh and dried oregano
2 large handfuls of fresh oregano, very finely chopped
50g dried oregano, crumbled
8 red & 8 yellow cherry tomatoes, finely chopped
85ml extra virgin olive oil
sea salt and freshly ground black pepper
Mix the fresh and dried oregano together.
Marinate the tomatoes with half of the olive oil and some salt and pepper
Cook the linguine in a generous amount of boiling water then drain thoroughly and return to the pan. Toss with the oregano mixture and the remaining olive oil. Place a small amount of the tomato on top of each serving.