Recipe: Tagliatelle with garlic roasted tomatoes and rocket

Recently I invented a delicious meal (well, in my own opinion and that of about 10 other people who I’ve made it for).

This version serves 2 (in my world anyway; maybe some people are less greedy)


250g tagliatelle

250g baby plum tomatoes

3 cloves garlic

300g creamed tomatoes

1 courgette

1 red chilli

3 tbsp double cream

3 tbsp extra virgin olive oil

4 tbsp red wine

fresh basil (roughly chopped)

fresh rosemary (chopped)

freshly ground black pepper


handful of rocket

parmigiano reggiano

Heat the oven to 200 degrees. Cut the plum tomatoes in half and place on a baking tray, cut sides facing up. Chop one of the garlic cloves and place randomly on top of some of the tomatoes. Chop the rosemary and scatter over the tomatoes. Roast for 30 minutes.

Cook the tagliatelle while doing the next stage.

Roughly chop the chilli and remaining garlic and fry in the olive oil on a medium heat for 5 minutes. Cut the courgette into thin strips about 4 inches long. Add to the pan, add salt and fry with the garlic and chilli for another 5-10 minutes until the courgette is soft. Add the wine and stir. Simmer for 2 minutes before adding the creamed tomatoes. Add the roasted tomatoes, garlic and rosemary. Stir and simmer for a further 5 minutes. Add the cream, basil and pepper and stir. Drain the pasta and mix with the sauce in a pan. Stir and serve with the cheese and rocket on top.

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