Win the midweek dinner dash with this simple Italian classic is known as aglio e olio, meaning garlic and oil.
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 1Bring a large saucepan of boiling salted water to the boil. Add pasta and cook until al dente.
- Step 2Meanwhile, 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 3Drain 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 4Divide pasta among bowls. Scatter with tarragon. Grate over parmesan to serve.
- Low sodium
- Low sugar
- Vegetarian
Nutrition
2760 kj
Energy
21g
Fat Total
6g
Saturated Fat
5g
Fibre
22g
Protein
14mg
Cholesterol
284.47mg
Sodium
2g
Carbs (sugar)
94g
Carbs (total)
All nutrition values are per serve
Notes
Top tip: Italian parmesan, such as Parmigiano-Reggiano or Grana Padano, is from supermarkets.
This simple Italian classic is known as aglio e olio, meaning garlic and oil. It requires few ingredients, so use good quality ones for maximum flavour.
Related Video
- Author: Nick Banbury
- Image credit: Brett Stevens
- Publication: MasterChef
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