Creamy tagliatelle with tomato
11
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 2 • Difficulty: Easy
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.
Ingredients
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)
Instructions
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.
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