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Garlic, olive oil & tomato pasta
Garlic, olive oil & tomato pasta
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Prep Time:
5 minutes
Cook Time:
12 minutes
Total Time:
17 minutes
Whip up a quick and tasty Italian favorite, aglio e olio, for a stress-free midweek meal.
Ingredients:
  • 500g linguine or spaghetti
  • 200g grape tomatoes
  • 3 cloves garlic
  • 60ml (1/4 cup) extra virgin olive oil
  • 2 tsp tarragon leaves
  • 75g Italian parmesan (see top tip)
Instructions:
  • Bring a large saucepan of salted water to a boil. Cook pasta until al dente.
  • Halve the tomatoes and thinly slice the peeled garlic using a mandolin or sharp knife. Heat oil in a large frying pan over low heat and add the garlic and 1/2 teaspoon freshly ground black pepper. Cook, stirring occasionally, for 3 minutes or until the garlic is light golden. Increase the heat to medium, add the tomatoes, and cook for 2 minutes or until soft. Remove from heat.
  • Reserve 60ml (1/4 cup) of pasta cooking water, then combine the drained pasta and reserved water with the sauce. Return to medium heat, gently toss for 30 seconds until the water and oil are emulsified.
  • Serve the pasta in bowls and sprinkle with fresh tarragon. Finish by grating Parmesan cheese on top before serving.

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