Ingredienti per 4 persons 600 g linguine
2 dl oil
4 garlic cloves
6 baby tomatoes
2 sprigs parsley
salt and pepper
Preparazione Bring a large pan of salted water to the boil.
Just before cooking the linguine, lightly fry the crushed garlic cloves in a pan with the oil.
Wash the tomatoes, cut them in half and, as soon as the garlic starts to turn golden put them into the pan and add a pinch of salt.
After 1 minute turn off the heat and add the chopped parsley. Then cook the linguine, drain them when "al dente" keeping back a little of the cooking water and season them with the sauce and some freshly ground pepper. Mix well and serve
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