Linguine with garlic and rosemary


linguine, quick pasta recipe, garlic, rosemary, olive oil

freshly cooked linguine with garlic and rosemary

Quick to make, ideal midweek meal, tasty, comforting and for those who like things hot – add a pinch of chilli flakes.

Linguine with garlic and rosemary

Prep Time: 5 minutes

Cook Time: 12 minutes

Yield: Serves 2

Linguine with garlic and rosemary

The most simple italian meal you can make.


  • approx. 200g linguine
  • 2-3 tbs olive oil
  • 2 cloves of garlic finely chopped
  • handful of rosemary leaves finely chopped
  • pinch of salt


  1. Bring a large pan of salted water to the boil - add a glug of olive oil, drop in the linguine allow to soften slightly then push it under the water with a large spoon, bring the pan back to the boil and then turn the heat down and simmer with the lid off for around 10 minutes - stir regularly to prevent the linguine from sticking together.
  2. meanwhile whilst the linguine is cooking…
  3. Heat a puddle of olive oil in a large pan over a very low heat and add the garlic - stir gently and allow it to warm through and flavour the oil.
  4. Throw in the chopped rosemary leaves and turn off the heat - just keep to one side until the linguine is cooked.
  5. Drain the linguine and toss it into the pan with the garlic, rosemary and olive oil - stir well to coat all the strands.
  6. Serve in small dishes - you could add a sprinkling of chilli flakes if you want to spice things up, or a grating of fresh lemon zest or a scattering of parmesan shavings.


Eat it whilst it’s hot - it’s just delicious and satisfying.


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