Garlic, olive oil & tomato pasta with Zytona

  • 500g linguine or spaghetti
  • 200g grape tomatoes
  • 3 cloves garlic
  • 60ml (1/4 cup) Zytona
  • 2 tsp tarragon leaves
  • 75g Italian parmesan (see top tip)
  1. Bring a large saucepan of boiling salted water to the boil. Add pasta and cook until al dente.

Meanwhile, 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 tsp 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.

Drain 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.

Divide pasta among bowls. Scatter with tarragon. Grate over parmesan to serve