Simple Garlic and Tomato Linguine

What’s better than a big bowl of carbs? A big bowl of garlicy tomato-y oily coated carbs, and this recipe is just that!

Serves: 1



  • 75g linguine
  • Spray oil
  • 1 garlic clove, crushed
  • 1/2 onion, sliced
  • 1/2 red chilli, sliced
  • 200g cherry tomatoes
  • 1 tbsp extra virgin olive oil
  • Black pepper, salt and fresh parsley


  1. Cook linguine according to packet instructions in salted water and set aside (saving a couple of tsp of the cooking water)
  2. Fry the garlic, chilli and onion on a low heat in a little spray oil until soft, then turn up the heat and add the tomatoes
  3. Sautee until the tomatoes begin to break, then toss in the cooked linguine and the salted pasta water
  4. Turn off the heat, stir through the olive oil and garnish with lots of black pepper and parsley

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