- 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)
- 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
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.
- Author: Nick Banbury
- Image credit: Brett Stevens
- Publication: MasterChef