Ingredients

• 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

Directions

• 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.