Recipe: Rainbow linguine with a quick fresh tomato sauce


150g linguine 

350g small or cherry tomatoes

1 fat clove garlic

25g butter      

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Small handful of fresh basil 

Grating of nutmeg

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Pinch sugar




1. Gently heat the butter in a heavy based pan

2. Halve the tomatoes, tear= the basil leaves and very finely chop the clove of garlic.

3. When the butter is foaming add the tomatoes, garlic and basil and cook on a low heat until the tomatoes have softened and rendered their juices.

4. Remove from the heat, add a grating of nutmeg and season to taste. If the tomatoes are a little sharp add a pinch of sugar.

5. Cook the pasta according to the packet instructions, drain and serve with the tomato sauce spooned over.

6. A drizzle of crème fraiche or a squeeze of lemon juice will add another dimension to the flavour of the sauce.

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