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Bagna Cauda Roasted Tomato Linguine

This is an easy roast in your oven, grill or smoker roast recipe. It's roasty, hearty goodness with a fresh bite as it's finished with a fresh stir in of herbs.


1 lb Linguini Pasta or other pasta

2 Tablespoons Olive Oil

1 1/2 - 2 pounds Tomatoes of any sort, cleaned and chopped*

2-3 large Shallots rough chopped

1/2 Tablespoon coarse Kosher Sea Salt

1/2 Tablespoon Marash Chile Flake or other Red Chile Flake

4 Anchovy Fillets broken up -or- 1 Tablespoon Worcestershire Sauce

Make Vegetarian by using 1 Tablespoon Aminos

2 Tablespoons Butter cubed

1 cup loosely packed Basil Leaves, rough torn

1 cup loosely packed Parsley Leaves, chopped

1 large Lemon, juiced and zested

2 cloves Garlic minced

1/4-1/2 cup grated Parmesan Cheese, any sort


  • In the following order, layer into a heavy bottomed oven proof skillet or other pan: olive oil, tomatoes, shallots, salt, chile flakes, anchovy/Worcestershire sauce and butter.

  • Roast in the oven, grill or smoker at 325 degrees for one hour.

  • About 15 minutes before roasting is done, cook your pasta per package directions and drain into a colander.

  • Once the hour is up, pull roasted tomatoes and mix with cooked pasta. Once loosely mixed:

  • Mix in fresh herbs

  • Mix in lemon juice, lemon zest and garlic

  • Mix in cheese

Makes approximately 4-6 servings

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