Tossed in extra virgin olive oil and garnished with fresh chilli, this dish is perfect eaten al-fresco on a warm summer’s night…
Ingredients
This recipe makes 1 generous portion
- 150g cooked linguine pasta
- 1-2 garlic cloves, thinly sliced
- 1 chilli, thinly sliced
- 50ml extra virgin olive oil
- 20ml balsamic vinegar
- 100ml of white wine or water from the cooking pasta
- 6-8 cherry tomatoes
- A handful of fresh rocket
- Salt and pepper
- Parmesan shavings
Method
1. Add the olive oil to a pan and fry the garlic and chilli slowly for about 2-4 minutes to release the flavours
2. Add the balsamic vinegar, white wine and cherry tomatoes to the pain and cook until the tomatoes have softened slightly, and the liquids have come together to form a smooth mixture. Season well with salt and pepper
3. Add the cooked linguine and stir until heated through
4. Stir through the rocket right before serving, then add a generous sprinkle of parmesan shavings to finish.
