Prep Time: 10 minutes
Cook Time: 30 minutes
I am a real pasta-fiend and one of my favourite types is tagliatelle. It lends itself easily to a lot of different sauces, and is great for whipping up fairly quick impromptu dishes. Here is one I created recently, with a sauce of zucchini, spinach, and sun-dried tomatoes, and some whole olives and red pepper for a Mediterranean touch. I used tomato paste, which comes ready made in a jar, but you can also use whole sun-dried tomatoes, and mash them up by hand, or in a blender, to form a paste. I used green olives, which are my favourite, but you could also try black ones, which may give a slightly different flavour. It could be a nice variation, so I may use black ones next time! This dish doesn’t take long to cook and tastes delicious, so do try it!
Ingredients (Serves 2-3)
8oz/200g tagliatelle (dry weight)
2-3 tablespoons of sun-dried tomato paste
2 tbsp of green olives
Handful of spinach leaves
1 medium courgette (zucchini), sliced into discs
1 red pepper, sliced into thick slivers or chunks
1-2 tbsp of olive oil
Salt and freshly ground pepper, to taste
1) Cook the tagliatelle in boiling, salted water until al dente. (i.e. still slightly chewy).
2) Whilst the tagliatelle is cooking, lightly sauté the courgette and red pepper in the olive oil, until softened. Turn down heat, and keep warm.
3) Around 5 minutes before the end of the cooking time for the tagliatelle, add the spinach leaves, until just wilted.
4) Add the sun-dried tomato paste, the olives and the seasoning to the courgette and pepper, and cook for 1-2 minutes on a low heat until warmed through.
5) Drain the tagliatelle and spinach, and add the sauce to the pan, stirring through until the pasta is thoroughly coated.
6) Serve at once with grated vegan Parmesan if desired and crusty bread, garlic bread, etc. Enjoy!