Easy peasy tomato tagliatelle

Easy peasy tomato tagliatelle

With asparagus, fresh basil & Parmesan

With asparagus, fresh basil & Parmesan

Serves 2

Cooks In20 minutes

DifficultyNot too tricky

Nutrition per serving

• 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

Ingredients

• 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

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!

Tips

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!