Recipe: Honeycombe tomato linguine

The Honeycombe Tomato is a delicious new variety developed for 2020 from Burpee Europe

This  ‘Honeycomb Tomato Linguine with Chorizo’ recipe below was devised for Burpee Europe by the chef Valerie Hamelin.


450 gr fresh linguini pasta
175 gr spicy chorizo cubed
3 garlic bulb sliced
1 red onion, finely chopped
4 tbsp olive oil
15 honeycomb tomatoes
Handful Basil
Parmesan shavings for garnishing
Salt & pepper


  • Heat the olive oil in a frying pan, and sauté the onion until cooked and translucent. Then add the chorizo and the garlic, stir until golden
  • Boil a pan of water to cook the pasta
  • Add the tomatoes to the frying pan and gently stir
  • Add the cooked pasta to the frying pan and mix well slowly
  • Season to taste

To Serve
Place the pasta in a large bowl and garnish with parmesan shavings and basil leaves

This dish can simply be vegetarian by not including the chorizo. Enjoy!



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Editor in chief Suzi Dixon studied at Bournemouth university, went away for a while to work at The Daily Telegraph, then moved back to the sunny South coast for a quiet (er) life. Bournemouth News & Info is her website and she is assisted by the fabulous Fred From France in all things geeky and technical. Hire us to make your website, too, if you like.

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