Yields: 4 servings
½ cup Alligga Flax Seed Oil
2 Tbsp chopped garlic
1 Tbsp dry crushed chili flakes
¼ cup white wine
2 cups cherry tomato halves
8 cups cooked linguine
pasta cooking water
¼ cup chopped parsley
1 Tbsp salt
½ cup grated parmesan cheese
Heat the flax seed oil in a large pan over medium high heat.
Add the garlic, chili flakes and salt and cook just until the garlic begins to brown then add the cherry tomato halves and white wine.
Continue cooking until the wine has evaporated by at least half then add the cooked linguine with some of the pasta cooking water (enough to coat the noodles).
Continue heating until the pasta is coated with the oil sauce, add the chopped parsley and serve.
Top each portion of pasta with some parmesan cheese before serving.
Recipe courtesy of BG Health Group (Alligga)