Tricolore tagliatelle
- Preparation and cooking time
- Cook: -
- Easy
- Serves 4
Skip to ingredients
- 400g tagliatelle
- 6 ripe tomatoesfinely chopped
- 100g bag rocketroughly chopped
- ½ small red onionfinely chopped
- 2 tbsp capersrinsed
- 4 tbsp extra-virgin olive oil
- 250g tub ricotta
Nutrition: per serving
- kcal587
- fat23g
- saturates7g
- carbs81g
- sugars0g
- fibre5g
- protein20g
- salt0.58glow
Method
step 1
Immerse the tagliatelle in a large pan of boiling salted water and cook for 8-10 minutes until just tender. Meanwhile, mix together the tomatoes, rocket, onion and capers.
step 2
Drain the pasta and return to the pan, off the heat. Pour in the oil and toss until the pasta glistens, then tip in the tomato mixture and toss again. If you’re serving it cold, hold the pasta in the sieve under the cold tap until it’s cool, then toss in the oil and tomato mixture. Season well, add the ricotta in small blobs and gently toss through.
