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Tagliatelle with cherry tomato arrabbiata



• Low-calorie cooking spray

• 2 garlic cloves, chopped

• 1 large red chilli, finely chopped

• ½ small pack fresh oregano, leaves picked and ½ finely chopped (or 1 tbsp dried oregano)

• 1kg ripe tomatoes, roughly chopped

• 1 courgette, sliced

• 1 level tbsp sun-dried tomato paste M 250g cherry tomatoes, halved M Cooked, dried tagliatelle to serve

• Garlic bread, to serve (see tip)

• Salad, to serve

SPRAY a wide non-stick frying pan with low-calorie cooking spray and put it over a medium heat (use a pan you can put a lid on, as you’ll need to cover it).

Add the garlic, chilli and chopped oregano and cook for 2 minutes, stirring. Stir in the chopped tomatoes, sliced courgette and tomato paste, cover and cook for 5-7 minutes or until the tomatoes have broken down and released their juices, stirring occasionally. Add the cherry tomatoes and simmer for a further 3 minutes or until just softened. Season to taste and serve with tagliatelle (reserve a splash of the pasta cooking water if you like your sauce thinner). Scatter over the remaining oregano and serve with garlic bread and salad.

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dmg media (UK)