Recipe: Linguine With Fresh And Dried Oregano In River Cafe 30, Ruth Rogers and her head-chefs, Joseph Trivelli and Sian Wyn Owen, invite you to join them in marking 30 years of memories and good food at London’s The River Cafe. Including Ruth’s memories and unseen archive images, as well as careful tips and hand-drawn illustrations, River Cafe 30 encapsulates the essence of the restaurant and its food. This linguine recipe is a simple selection you can keep returning to – whether you’re looking for something comforting to see you through the change in seasons or an easy recipe to cook for dinner parties, it will never disappoint. Serves 6 2 large handfuls of fresh oregano, very finely chopped 25g dried oregano (on the branch), leaves crumbled 12 red cherry tomatoes, quartered and seeded 12 yellow cherry tomatoes, quartered and seeded 100ml extra virgin olive oil 1 tablespoon red wine vinegar 250g linguine Method The red wine vinegar lifts this recipe. It’s important you serve this on hot plates. Mix the fresh and dried oregano together. Combine the tomatoes with the extra virgin olive oil, the red wine vinegar and sea salt and black pepper, then set aside to marinate. Cook the linguine in a generous amount of boiling salted water, then drain and return to the pan. Toss with the oregano mixture and the marinated tomatoes until very hot, then serve. Serves 6 2 large handfuls of fresh oregano, very finely chopped 25g dried oregano (on the branch), leaves crumbled 12 red cherry tomatoes, quartered and seeded 12 yellow cherry tomatoes, quartered and seeded 100ml extra virgin olive oil 1 tablespoon red wine vinegar 250g linguine Method The red wine vinegar lifts this recipe. It’s important you serve this on hot plates. Mix the fresh and dried oregano together. Combine the tomatoes with the extra virgin olive oil, the red wine vinegar and sea salt and black pepper, then set aside to marinate. Cook the linguine in a generous amount of boiling salted water, then drain and return to the pan. Toss with the oregano mixture and the marinated tomatoes until very hot, then serve. Discover river cafe 30 MORE LIKE THIS Arts & Culture A Simple Way To Eat Well: Rhiannon Lambert's Healthy Eating Recipes Founder of leading Harley Street nutrition clinic Rhitrition, Rhiannon Lambert shares two nourishing, easy-to-make recipes that promote a happy, healthy ...read more Arts & Culture Recipe: Roasted Broccoli and Lemon Bean Salad Taken from GREEN by Elly Pear, this is an easy vegetarian salad perfect for summer. read more Arts & Culture Recipe: Spicy Sprout And Mushroom Noodles With Five-Spice Taken from Eat Green by Melissa Hemsley, this is a recipe perfect for those seeking delicious, planet-friendly recipes.read more