Cherry Tomato Pasta
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 150 g Linguine
- 500 g Cherry tomatoes
- 2 tablespoons Olive oil
- 5 Garlic clove (crushed)
- 1 Lemon (juice only)
- 10 g Fresh basil (chopped, plus extra to serve)
- 30 g Parmesan (shaved or grated (optional))
Method
- Cook 150 g Linguine according to the package instructions.
- Heat 2 tbsp Olive oil in a large pan and once hot, add 500 g Cherry tomatoes and 5 Garlic clove and cook on a low heat for 6-8 minutes until the tomatoes have softened.
- Using a wooden spoon, carefully push the tomatoes down a little so that they burst and the juices create a sauce in the pan.
- Drain the pasta and add it to the pan, with a splash of the pasta water, and then stir in the juice of 1 Lemon and 10 g Fresh basil. Mix well.
- Serve topped with 30 g Parmesan and more basil.