Jamie Oliver

Tagliatelle with asparagus and tomato

Classic tomato sauce with added greens

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Tagliatelle with asparagus and tomato

Serves 4
Cooks In25 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    570
    29%
  • Fat
    11.7g
    17%
  • Saturates
    2.2g
    11%
  • Protein
    22g
    49%
  • Carbs
    100.7g
    39%
  • Sugar
    11.2g
    12%
  • Salt
    0.70g
    12%
  • Fibre
    6.4g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    570
    29%
  • Fat
    11.7g
    17%
  • Saturates
    2.2g
    11%
  • Protein
    22g
    49%
  • Carbs
    100.7g
    39%
  • Sugar
    11.2g
    12%
  • Salt
    0.70g
    12%
  • Fibre
    6.4g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • olive oil
  • 2 cloves garlic , peeled and sliced
  • 1 small bunch basil , leaves and stalks finely chopped
  • 2 x 400 g tinned plum tomatoes
  • sea salt
  • freshly ground black pepper
  • 1 bunch asparagus
  • 500 g fresh tagliatelle
  • extra virgin olive oil , to serve
  • Parmesan cheese , to serve
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Method

As kids love pasta and tomato sauce, this is an easy way to encourage them to try asparagus. Like the ‘full of veg’ tomato sauce you can always whiz the asparagus in a blender if you think they’ll be suspicious of the green bits.

The tomato does a good job of mellowing the flavour of the asparagus and once they’re used to eating it there are loads of wonderful dishes you can introduce them to.


Heat a saucepan over a medium heat and add a nice lug of olive oil. Add the garlic and fry until it turns a light golden brown. Add the chopped basil stalks and tinned tomatoes, and bring to the boil. Season with pepper and a tiny pinch of salt, then simmer for 5 minutes.

Snap the woody ends off the asparagus stalks and throw them away. You can either chop the asparagus finely with a knife or use a food processor. Add it to the tomato sauce, let it simmer for 1 minute or so, then take it off the heat. Taste, and add a little salt and pepper if needed. Finish off the sauce by stirring in the basil leaves.

Cook the tagliatelle according to the packet instructions, then drain, reserving some of the pasta water. Toss in the pasta sauce with a little of the water to loosen. Serve with a drizzle of extra virgin olive oil and plenty of Parmesan cheese.

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