There is something about this Chilli and Garlic Linguini which feels like summer. The chilli takes a simple pasta dish and gives it a bit of a kick Perfect for a sunny bank holiday sunday.

INGREDIENTS

2 Onions

1 Chilli

1/2 Packet Baby Plum Tomatoes

300g Linguini

2 Teaspoons Minced Garlic

2 Large Pinches Diced Fresh Parsley

METHOD

Heat a pan of water until it forms a rolling boil. Add your Linguini and leave to simmer until it is al dente.

Dice the onions, add to a large frying pan on a medium heat with roughly three large tablespoons of oil.

Finely dice the chilli, add to the pan with the miced garlic and a pinch of salt. Stir intermittently until the onions start to soften.

While the onions are softening slice the baby plum tomatoes in half. Add them to the pan once the onions have softened, mix together and turn the pan on to a low heat.

Continue to stir regularly until the tomatoes have cooked down.

Once cooked down add the fresh parsley.

Drain the linguini and add it to the tomato and onion pan. Toss together to coat the linguini well.

Serve warm.

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