Garlic/Parsely/Tomato paste Linguine

[VegAnna]

I made a meal last night that was supposed to be this recipe but I ended up changing a lot because I don't think it would have rowked out too well otherwise. First of all, I cut the recipe in 4, because I was trying to only cook for myself. Even then, I'm sure it would have easily served two people.
I used 2 cloves garlic, 1/4 onion chopped, a handful fresh parsley (chopped), a handful fresh oregano (chopped), and a teaspoon dried sweet basil, maybe half a teaspoon of salt (salt was completely missing from this recipe before), a quarter of a large can of tomato paste, some balsamic vinegar, at least 2 tbsp olive oil, 1/4 tsp red pepper flakes, and probably about 4 oz. (dry) linguini pasta.

I did heat up the red pepper flakes, onion, and garlic in the olive oil until lightly browned because I could not imagine red pepper flakes and this much garlic tasting good raw. Then I turned off the heat, added the salt, the chopped herbs, and tomato paste, and mixed it into the cooked linguini. Then I stirred in some  balsamic vinegar because while the dish didn't taste bad, it was missing a dimension. With the adjustments I made, this turned out pretty well and I might make it again, maybe adding some fresh tomatoes next time.

[atsuko]

i didn't use the tomato paste, because i thought it could do without! i also used olive oil and heated the garlic lightly. this was quick and easy and yummy! it would probably be good with sun dried tomatoes!