Garlic, olive oil & tomato pasta

By Peggie

Ingredients

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

Details

Servings 4
Preparation time 5mins
Cooking time 20mins

Preparation

Step 1

Bring a large saucepan of boiling salted water to the boil. Add pasta and cook until al dente.

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.

Drain pasta, reserving 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.

Divide pasta among bowls. Scatter with tarragon. Grate over parmesan to serve.