One could write a book about all the different kinds of pasta that the Italians have invented. Wait, they probably already have! Here is a recipe using just one of those pastas in this linguine with garlic and cherry tomatoes. (Also try this chilli garlic pasta.)
Linguine means ‘little tongues’ in Italian, due to them being flatter and wider than spaghetti. My recipe combines linguine with cherry tomatoes, garlic and balsamic vinegar and really couldn’t be easier to prepare. Perfect as a quick dish to whizz together when I arrive home late after a day at uni. I just have to remember that, with all that garlic, I might want to buy some chewing gum the day after!
What we need:
How to make it:
1. Peel and chop the garlic cloves into very fine slices. Wash and chop the basil leaves finely as well.
2. Heat the olive oil in a saucepan. Add the garlic slices. Fry on a low to medium heat for 3-4 minutes, stirring regularly until very lightly golden.
3. Wash and chop the cherry tomatoes into halves, or leave whole as desired.
4.Â Mix the cherry tomatoes and sugar with half of the chopped basil leaves. Cook for around 5 minutes on a medium heat until the tomatoes just start to break up. Switch off the heat.
3. Cook the linguine per instructions and drain. Return to the saucepan after draining and add some olive oil to separate the strands of pasta.
4. Return the tomatoes to the heat and add the balsamic vinegar and salt and pepper to taste.
5. Pour the tomato mixture into the pan of linguine and mix the pasta all together with the cherry tomatoes.
6. Place the pasta onto plates and sprinkle with the remaining basil and some grated Parmesan cheese if desired.
Time needed: 15 minutes
Level: very easy