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Easy peasy tomato tagliatelle
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Easy peasy tomato tagliatelle

With asparagus, fresh basil & Parmesan

Easy peasy tomato tagliatelle
Save recipe

20 mins
Not Too Tricky

serves 2

About the recipe

This is one of the simplest, but most underrated dishes out there – tomatoey pasta, fresh basil, spears of seasonal asparagus, and all finished with freshly grated Parmesan – bellissima!


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake

Ingredients

1 clove of garlic

¼ of a bunch of fresh basil

300g fresh tagliatelle

olive oil

1 x 400g tin of quality plum tomatoes

125g asparagus spears

extra virgin olive oil

10g Parmesan cheese

Top Tip

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!

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 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!

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