Tagliatelle with cherry tomato arrabbiata

READY IN 25 MINUTES

SERVES 4 • 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.