Sun Dried Tomato, Chilli and Herb Tagliatelle
Cooking time: 25 mins
Preparation time: 10 mins
serves: 4
vegetarian: No
Ingredients:
- 6 tablespoons olive oil
- 4 cloves garlic, peeled and finely sliced
- 75g pine nuts
- 50g anchovy fillets, drained, chopped and soaked in milk for 5 minutes
- ½ teaspoon dried chilli, crumbled
- 400g chopped tomatoes
- 50g Merchant Gourmet Sun Dried Tomatoes in Oil, roughly chopped
- zest and juice of ½ lemon
- handful of basil leaves, roughly torn
- ground black pepper
- Tagliatelle pasta to accompany
How to cook it:
- Heat a pan, add the olive oil, then add the garlic and fry on a very low heat. Add the pinenuts, anchovies and dried chilli continue cooking for 2 minutes or until the anchovies have broken down
- Add the can of chopped tomatoes, Merchant Gourmet Sun Dried Tomatoes, 400ml water, lemon zest and juice, and cook for 20 –25 minutes. Add a little more water if the mixture looks too thick.
- Cook the pasta according to the packet instructions. Drain and add to the sauce. Toss together, season with plenty of black pepper and add the basil leaves just before serving