Jamie Oliver

Easy peasy tomato tagliatelle with asparagus

Easy peasy tomato tagliatelle with asparagus

Serves 2
Cooks In20 minutes
DifficultyNot too tricky
Healthy
Nutrition per serving
  • Calories
    562
    28%
  • Fat
    14g
    20%
  • Saturates
    2.2g
    11%
  • Protein
    23.2g
    52%
  • Carbs
    91.7g
    35%
  • Sugars
    9.1g
    10%
  • Salt
    0.4g
    7%
  • Fibre
    2.6g
    -

Of an adult's reference intake

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Ingredients

  • 1 clove garlic
  • ¼ bunch fresh basil
  • 300g fresh tagliatelle
  • olive oil
  • 1 400g tin plum tomatoes
  • 125g asparagus
  • extra virgin olive oil
  • 10g Parmesan cheese
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Method

  1. Peel and finely slice the garlic, then pick the basil leaves and finely chop the stalks.
  2. Cook the tagliatelle in a pan of boiling salted water for 8 to 10 minutes, or until al dente, which means that it should be soft enough to eat, but still have a bit of bite and firmness to it, then drain, reserving some of the pasta water.
  3. Heat a lug of olive oil in a saucepan over a medium heat, add the garlic and fry for 1 to 2 minutes, or until golden.
  4. Add the basil stalks and tinned tomatoes, breaking the tomatoes up with the back of a spoon.
  5. Bring to the boil, season with sea salt and black pepper and simmer for 5 minutes.
  6. Snap the woody ends off the asparagus and throw them away, then finely chop the spears.
  7. Add the asparagus to the tomato sauce, simmer for 1 to 2 minutes, then remove from the heat and season to taste, if needed.
  8. Finish off the sauce by stirring through the basil leaves.
    Toss the tagliatelle in the sauce, adding a little cooking water to loosen, if needed.
  9. Serve with a drizzle of extra virgin olive oil and a good grating of Parmesan. Enjoy!

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Nutrition per serving
  • Calories
    562
    28%
  • Fat
    14g
    20%
  • Saturates
    2.2g
    11%
  • Protein
    23.2g
    52%
  • Carbs
    91.7g
    35%
  • Sugars
    9.1g
    10%
  • Salt
    0.4g
    7%
  • Fibre
    2.6g
    -

Of an adult's reference intake


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