Use up a glut of courgettes in this carbonara-inspired creamy sauce with
tagliatelle. Or swap traditional meatballs for sausage chunks in this easy stroganoff - removing the sausages from their skins means you get extra crispy sausage pieces.
The pasta is rolled fresh -also daily- for classic
tagliatelle and deliciously unctuous ravioli or tortellini.
Meanwhile, cook the
tagliatelle according to pack instructions.
INGREDIENTS Serves 2 3 tablespoons of extra virgin olive oil; 2 onions, finely chopped; 1 clove garlic, crushed; 1 x 400g can Napolina Chopped or Plum Tomatoes; 1 tablespoon Napolina Double Concentrate Tomato Puree; handful of torn basil leaves (reserve some for garnish); 375g
tagliatelle; 100ml dry white wine (optional); olive oil; grated cheese; salt; black pepper METHOD 1.
TOMATO AND BASIL
TAGLIATELLE INGREDIENTS Serves 2 3 tablespoons of extra virgin olive oil; 2 onions, finely chopped; 1 clove garlic, crushed; 1 x 400g can Napolina Chopped or Plum Tomatoes; 1 tablespoon Napolina Double Concentrate Tomato Puree; handful of torn basil leaves (reserve some for garnish); 375g
tagliatelle; 100ml dry white wine (optional); olive oil; grated cheese; salt; black pepper METHOD 1.
TOMATO AND BASIL
TAGLIATELLE INGREDIENTS Serves 2 3 tablespoons of extra virgin olive oil; onions, finely chopped; 1 clove garlic, crushed; 1 x 400g can Napolina Chopped or Plum Tomatoes; 1 tablespoon Napolina Double Concentrate Tomato Puree; handful of torn basil leaves (reserve some for garnish); 375g
tagliatelle; 100ml dry white wine (optional); olive oil; grated cheese; salt; black pepper METHOD 1.
TOMATO AND BASIL
TAGLIATELLE Ingredients 3 tablespoons of Napolina extra virgin olive oil 2 onions, finely chopped 1 clove of garlic, crushed 1 x 400g can Napolina chopped tomatoes 1 tablespoon Napolina double concentrate tomato puree Handful of torn basil leaves (reserve some for garnish) 375g
tagliatelle 100ml dry white wine (optional) Grated cheese Salt and black pepper Method Heat the olive oil in a saucepan, add the onion, garlic and saute over a gentle heat until soft.
TOMATO AND BASIL
TAGLIATELLE INGREDIENTS Serves 2 tbs of Napolina Extra Virgin Olive Oil; 2 onions, finely chopped; 1 clove garlic, crushed, 400g can Napolina Chopped or Plum Tomatoes; 1 tbs double concentrate tomato puree; handful of torn basil leaves (reserve some for garnish); 375g
tagliatelle; 100ml dry white wine (optional); olive oil; grated cheese; salt; black pepper METHOD 1.
I'm making
tagliatelle I'm making
tagliatelle enjoy UK-grown asparagus.
For pasta ndash because you can't go to an Italian restaurant and not have pasta ndash I chose a
tagliatelle, and my companion had a traditional lasagna.
3tbsp extra-virgin olive oil, zest of 1 lemon, juice of 1/2 lemon, 1tbsp salted capers, 2 garlic cloves, finely chopped, 400g salmon fillet, skin removed and chopped into 2.5cm pieces, 300g
tagliatelle, 4 tomatoes, seeds removed and chopped into 2cm pieces, 2 handfuls of rocket.
Paprika chicken with
tagliatelle Ready in 30 minutes 2 large garlic cloves, crushed Finely grated zest of 1 small unwaxed lemon 1 tbsp chopped fresh oregano 1 tbsp hot paprika, plus extra to serve 12 skinless and boneless chicken thighs Low-calorie cooking spray 400g dried
tagliatelle pasta 120g plain quark 1 tbsp chopped fresh parsley, to serve Salad, to serve 1 Preheat your oven to 240degC/fan 220degC/ gas 9 or as high as it will go.
