Tomato and Goats' Cheese Linguine

A quick weeknight pasta with a tangy tomato sauce, creamy goats' cheese stirred through and a bright hit of lemon.

SHOPPING LIST

• linguine350g
• garlic2 cloves
• olive oil2 tbsp
• tomato passata500g
• tomato puree1 tbsp
• dried oregano1 tsp
• goats' cheese150g
• lemon1
• salt1 tsp
• black pepper1 tsp

METHOD

1. 1Boil the linguine in salted water for 9 minutes until just tender, then drain, keeping a mugful of the pasta water.
2. 2Meanwhile, warm the olive oil in a large pan and cook the crushed garlic for 1 minute without browning.
3. 3Pour in the passata and tomato puree, stir in the oregano, salt and pepper, and simmer for 8 minutes until slightly thickened.
4. 4Crumble in two thirds of the goats' cheese and stir until it melts into the sauce.
5. 5Tip the drained linguine into the sauce with a splash of the pasta water and toss to coat.
6. 6Squeeze over the lemon juice, then divide between bowls and crumble the remaining goats' cheese on top.

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