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five hundredg linguine or spaghetti two hundredg grape tomatoes three cloves garlic (Recipes by ingridients garlic) sixtyml (one quarter cup) extra virgin olive oil two teaspoons tarragon leaves about seventy-fiveg Italian parmesan (Recipes by ingridients parmesan) (see top tip)Step about one Bring a large saucepan of boiling salted water (Recipes by ingridients water) to the boil. Garlic, Olive Oil Tomato Pasta Recipe. Add pasta and cook until al dente. Step two Meanwhile, cut tomatoes in half. Peel garlic (Recipes by ingridients garlic) and, using a mandolin or sharp knife, slice very thinly. Heat oil in a large frying pan over low heat. Garlic, Olive Oil Tomato Pasta Recipe. Add garlic (Recipes by ingridients garlic) and about one/two teaspoon freshly ground black pepper, and cook, stirring occasionally, for three minutes or until light golden. Add tomatoes, increase heat to medium and cook, stirring, for two minutes or until tomatoes are soft. Garlic, Olive Oil Tomato Pasta Recipe. Remove from heat. Step three Drain pasta, reserving sixtyml (one quarter cup) cooking. water (Recipes by ingridients water) Garlic, Olive Oil Tomato Pasta Recipe. Add reserved cooking water (Recipes by ingridients water) and pasta to sauce, then return to medium heat. Cook, tossing gently, for thirty seconds or until the water (Recipes by ingridients water) and oil are emulsified. Step four Divide pasta among bowls. Scatter with tarragon. Grate over parmesan (Recipes by ingridients parmesan) to serve..
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