Cook 150 g Linguine according to the package instructions.
Heat 2 tablespoon Olive oil in a large pan and once hot, add 500 g Cherry tomatoes and 5 Garlic clove and cook on a low heat for 6-8 minutes until the tomatoes have softened.
Using a wooden spoon, carefully push the tomatoes down a little so that they burst and the juices create a sauce in the pan.
Drain the pasta and add it to the pan, with a splash of the pasta water, and then stir in the juice of 1 Lemon and 10 g Fresh basil. Mix well.
Serve topped with 30 g Parmesan and more basil.
Notes
For some extra flavour, add a splash of balsamic vinegar to the pan just before serving.
A sprinkling of freshly cracked black pepper is delicious on this pasta dish.
You can serve the tomatoes with any pasta, but we find that linguine is a great base for all those juicy tomatoes.
To make this dish vegan, simply leave out the parmesan or use a vegan alternative.
Try to make this recipe when tomatoes are in season, as you will be able to taste the difference.
You can add a splash of the pasta water to the tomatoes if you want to loosen up the sauce a little. You could then even add a dollop of cream cheese to make it a creamy sauce.