The idea behind this dish is that u cook your linguine in a measured amount of stock, rather than a massive pan of water. Throw in your raw ingredients; garlic, cherry tomatoes, Parmesan and herbs, to cook as one----marrying together to form perfectly cooked pasta and a silky smooth sauce.
| linguine（意大利扁面条） | 100g/portion |
| cherry tomatoes | 125g/portion |
| onion | half/portion |
| garlic cloves | 1/portion |
| fresh basil（罗勒） | 10g/portion |
| dried oregano(牛至) | 0.5 tbsp/portion |
| chilli flakes | 0.25 tbsp/portion |
| vegetable stock cube | 0.5/portion |
| rennet-free Parmesan(不含凝乳酶的意大利干酪) | 15g/portion |
- Add the stock cube and 350ml of boiled water to a pot large enough to fit all the ingredients
- Meanwhile, peel and slice the onion finely
- Once the stock is boiling, reduce the heat to medium and add the linguine
- Season with 1 tbsp of olive oil, 0.5 tbsp of each of the sugar and black pepper
- Stir continuously until a sauce has formed, add more water if necessary
- Add the remaining Parmesan and basil (reserve some of both ingredients for serving) to the pot
- Season to your taste with salt and pepper
- Sparkle on the remaining Parmesan and basil
Gousto
