David Cope’s linguine con rucola

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Ingredients

Olive oil, for frying
½ onion, finely chopped
2 garlic cloves, finely chopped
1 x 400 g Italian whole peeled tomatoes can
Wild rocket a handful
250 g linguine
Sea salt and freshly ground black pepper, to taste
Parmesan, a small wedge

Cooking Instructions

Heat a good splash of olive oil in a frying pan over a medium heat. Add the onion and sauté for 5 minutes while stirring, then stir in the garlic and sauté for a further 2 minutes.

Stir in the tomatoes, increase the heat to maximum and bring to a boil.

Stir in the rocket, then reduce the heat to a simmer while you cook the linguine.

Cook the linguine in a large pot of boiling, salted water according to package instructions, then drain.

Season the sauce and squash any whole tomatoes; it should’ve thickened a bit by the time linguine is cooked.

Mix the linguine into the sauce, add a few splashes of olive oil and serve in bowls topped with grated Parmesan.

Cook's note: My interpretation of linguine con rucola is about as simple as it gets. In true Italian style it shouldn’t be an overly saucy dish. The rocket is optional; I’ve grown less fond of it and leave it out these days. If you need a quick meal and can multitask, you can cook this in 15 minutes easily.