Easy peasy tomato tagliatelle

With asparagus, fresh basil & Parmesan

Easy peasy tomato tagliatelle

Easy peasy tomato tagliatelle

Serves Serves 2
Time Cooks In20 minutes
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 562 28%
  • Fat 14g 20%
  • Saturates 2.2g 11%
  • Sugars 9.1g 10%
  • Salt 0.4g 7%
  • Protein 23.2g 46%
  • Carbs 91.7g 35%
  • Fibre 2.6g -
Of an adult's reference intake
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  • 1 clove of garlic
  • ¼ of a bunch of fresh basil
  • 300g fresh tagliatelle
  • olive oil
  • 1 x 400 g tin of quality plum tomatoes
  • 125g asparagus spears
  • extra virgin olive oil
  • 10g Parmesan cheese
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Tap For Ingredients


  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 discard, 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!


Totalled up, this dish boasts two of your 5-a-day. Thanks to the tomato and asparagus, this dish is packed with vitamin C, which your body needs for pretty much everything!