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How to make Garlic, olive oil & tomato pasta

Yield = 4
Prep time: 0:05
Cook time: 0:12
Total time: 0:17

Ingredients

  • 500g linguine or spaghetti
  • 200g grape tomatoes
  • 3 cloves garlic
  • 60ml (1/4 cup) extra virgin olive oil
  • 2 teaspoons tarragon leaves
  • 75g Italian parmesan (see top tip)

Method

  • Step 1 Bring a large saucepan of boiling salted water to the boil. Add pasta and cook until al dente.
  • Step 2 Meanwhile, cut tomatoes in half. Peel garlic and, using a mandolin or sharp knife, slice very thinly. Heat oil in a large frying pan over low heat. Add garlic and 1/2 teaspoon freshly ground black pepper, and cook, stirring occasionally, for 3 minutes or until light golden. Add tomatoes, increase heat to medium and cook, stirring, for 2 minutes or until tomatoes are soft. Remove from heat.
  • Step 3 Drain pasta, reserving 60ml (1/4 cup) cooking water. Add reserved cooking water and pasta to sauce, then return to medium heat. Cook, tossing gently, for 30 seconds or until the water and oil are emulsified.
  • Step 4 Divide pasta among bowls. Scatter with tarragon. Grate over parmesan to serve.