Creamy tagliatelle with tomato
120 g, dry, tagliatelle
2 tbs, thickened
Shaved parmesan cheese
Semi dried tomatoes, not in oil
6 individual, chopped, (6 x 5g tomatoes)
250 g, halved
1 tsp, Italian variety
1 x 3 second spray(s)
- 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.
- Mix reserved pasta water with cream, three-quarters of the parmesan and herbs in a small jug.
- 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.