• Boil a large pot of salted water for the linguine.
• When boiling, add the linguine then bring back to the boil.
• Cook until softened, 10-12 mins.
• Once cooked, drain in a colander and pop back in the pot, off the heat.
• Drizzle with oil and stir through to prevent sticking.

TIP: If you’re in a hurry you can boil the water in your kettle.

• While the linguine cooks, halve, peel and chop the onion into small pieces. 
• Peel and grate the garlic (or use a garlic press).
• Halve the cherry tomatoes.
• Loosen the pesto by mixing it with 1 tbsp oil (per 2P).

• Place a large pan over medium-high heat with a drizzle of oil. 
• Add the onion and season with salt and pepper. Fry until softened, stirring occasionally, 3-4 mins.
• Add the garlic, tomatoes and another pinch of salt. Cook until the tomatoes are softened, 6-7 mins. 
• Pour in the passata, creme fraiche and ½ tsp sugar (per 2P).
• Simmer until thickened, 4-5 mins.

TIP: Add a splash of water if the sauce becomes too thick.

• Taste the sauce and season with salt, pepper and sugar.
• Carefully toss the linguine through the sauce to coat and allow to warm through.
• Divide your pomodoro pasta between deep plates or bowls.
• Garnish with a sprinkling of cheese and a drizzle of pesto.