Tagliatelle Neapolitan -

Tagliatelle Neapolitan

Yellow tomatoes make this dish look particularly attractive, though red ones taste just as good. If you can't find fresh tagliatelle, use the dried egg version.

Ingredients

450g/1lb fresh multi-coloured tagliatelle
Dash of olive oil, plus 30ml/2tbsp
2 cloves of garlic, crushed
1 onion, chopped
3tbsp chopped fresh basil or oregano 450g/1lb yellow and red tomatoes, skinned, seeded and chopped
225g/8oz carton sieved tomatoes
Salt and freshly ground black pepper
Fresh basil, to garnish
Freshly grated Parmesan cheese, to serve

Details

Serves: 4

Method

Bring a large saucepan of water to the boil and add the tagliatelle with a dash of olive oil. Cook for about 5 minutes, stirring occasionally, until tender. Brain and set aside, covered.

Heat the remaining oil in a large frying pan and sauté the garlic, onion and basil or oregano for about 3 minutes, or until the onion has softened.

Add the chopped tomato flesh and sieved tomatoes and season with salt and freshly ground black pepper. Stir and cook for about 10 minutes, until thickened and bubbling. Serve with the tagliatelle. Garnish with fresh basil and sprinkle with freshly grated Parmesan cheese.

Related food category:

• Pasta and Noodles