- 1 tbsp olive oil
- ½ onion, finely chopped
- 1 clove garlic, chopped
- 1 tsp curry powder
- 6 cherry tomatoes, halved
- ½ head broccoli, cut into florets
- splash white wine
- splash boiling water
- salt and freshly ground black pepper
- 100g/3½oz linguine
- Heat the olive oil in a saucepan, add the onion and fry for 2-3 minutes, or until softened but not coloured. Add the garlic and curry powder and fry for one minute, then stir in the cherry tomatoes and cook for 4-5 minutes, or until softened.
- Add the broccoli florets, a splash of white wine and a splash of boiling water and simmer for 3-4 minutes, or until the broccoli is just tender. Season with salt and freshly ground black pepper.
- Cook the linguine, according to packet instructions, then drain. Add the cooked linguine to the sauce and stir well to coat.
- Pile the linguine into a bowl and serve.