[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 month plans only. Offer ends 25/07/24. See terms.
Creamy tagliatelle with tomato

Creamy tagliatelle with tomato

Total Time
30 min
15 min
15 min
A great way to use up a punnet of juicy cherry tomatoes, this light and creamy pasta is on the table in just half an hour.


Dry pasta

120 g, dry, tagliatelle

Light cream

2 tbs, thickened

Shaved parmesan cheese

25 g

Semi dried tomatoes, not in oil

6 individual, chopped, (6 x 5g tomatoes)

Cherry tomatoes

250 g, halved

Dried herbs

1 tsp, Italian variety

Oil spray

1 x 3 second spray(s)


  1. Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until tender. Reserve ⅓ cup (80ml) of the pasta water, then drain.
  2. Mix reserved pasta water with cream, three-quarters of the parmesan and herbs in a small jug.
  3. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook semi-dried tomatoes, stirring, for 2 minutes. Add cherry tomatoes, pasta and cream mixture. Cook, stirring, for about 2 minutes or until combined and hot. Season with salt and pepper. Serve sprinkled with remaining parmesan.


Add it: For extra Italian flavour, sprinkle some fresh oregano over pasta just before serving.