“My favorite pasta dish to make! After you're done chopping, just put it all in the oven - easy and very tasty! From Bartlett's Ocean View Farm Cookbook in Nantucket,MA...where my dad was raised and my grandpa still lives! Tastes great even when tomatoes are not at peak season!”

Ingredients Nutrition


  1. Preheat oven to 400 degrees F.
  2. Combine the tomatoes and olive oil in a mixing bowl and toss well. Mix in garlic, parsley, and anchovies if using. Season with salt and pepper.
  3. Layer half the tomato mixture in a 9X13 baking dish. Dot with half of the blue cheese crumbled into small blobs. Sprinkle with half the olives, red pepper flakes to taste, and half the basil. Top the remaining tomato mixture and then layer again with cheese, olives, red pepper flakes and basil.
  4. Bake uncovered for 45 minutes. The mixture should be bubbling and lightly crusted on top.
  5. Cook linguini in a large pot of boiling, salted water until at dente. Drain. Divide the hot linguine among serving plates or bowls and spoon a generous amount of the roasted sauce over the top of each serving.
  6. For Vegetarian option omit the anchovy fillets.

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