All Simple Vegetable Recipes

Tagliatelle with Tomato & Basil Sauce

Tagliatelle with Tomato & Basil Sauce

Preparation time: 10 minutes
Cooking time: 20 minutes

Serves 4

  • 5 tablespoons olive oil

  • 2 onions, chopped

  • 2 garlic cloves, crushed

  • 500 g (1 lb) plum tomatoes, skinned and chopped

  • 2 tablespoons tomato puree

  • 1 teaspoon sugar

  • 100 ml (31/2fl oz) dry white wine

  • Few ripe olives, pitted and quartered

  • 25 g (1 oz) basil leaves, torn

  • 375 g (12 oz) dried tagliatelle

  • salt and pepper

To Garnish:

  • Vegetarian Parmesan cheese shavings

  1. Heat 3 tablespoons of the olive oil in a large frying pan and gently fry the onions and garlic over a low heat, stirring occasionally, until soft and slightly cultured.

  2. Add the tomatoes, tomato puree, sugar and wine, stirring well. Cook over a gentle heat until the mixture is quite thick and reduced. Stir in the olives and basil leaves and season to taste with salt and pepper.

  3. Meanwhile, bring a large pan of water to a rolling boil, add 1 teaspoon salt, 1 tablespoon of the remaining oil and the pasta. Return to the boil and cook over a medium heat for 10-12 minutes until the pasta is tender, but still firm to the bite.

  4. Drain the tagliatelle, mixing in the remaining olive oil and plenty of pepper. Mix the pasta with the tomato sauce and serve with large curls of shaved Parmesan cheese.

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