Tricolore tagliatelle

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Good Food

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1. Immerse the tagliatelle in a large pan of boiling salted water and cook for 8-10 minutes until just tender. Meanwhile, mix together the tomatoes, rocket, onion and capers.
2. Drain the pasta and return to the pan, off the heat. Pour in the oil and toss until the pasta glistens, then tip in the tomato mixture and toss again. If you're serving it cold, hold the pasta in the sieve under the cold tap until it's cool, then toss in the oil and tomato mixture. Season well, add the ricotta in small blobs and gently toss through.

Give it a twist

Add some torn fresh basil for extra flavour. Bump up the tomato taste by tossing in a few snipped sun-blush or sun-dried tomatoes. Vary the pasta - use spaghetti or linguine, or a short shape such as farfalle or penne.

Per serving

587 kcalories, protein 20g, carbohydrate 81g, fat 23 g, saturated fat 7g, fibre 5g, salt 0.58 g

'A summery, fresh, colourful dish to eat outdoors on a warm evening. When I cook it again, I might use feta instead of ricotta for a change.'

Latest comments and suggestions

• %%

  27 February 2008

  %% rated and commented on this recipe

  

  Love it! Used feta cheese & sun dried tomatoes.

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• Diane

  26 October 2008

  Diane commented on this recipe

  This is a hit! Did not add the capers though. Prefer shorter varieties of pasta to tagliatelle. A very colourful and tasty dish.

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• Diane

  26 October 2008

  Diane rated this recipe

  

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• SarahC

  13 January 2009

  SarahC rated and commented on this recipe

  

  didn't enjoy this, very bland

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• angmunchkin

  07 April 2009

  angmunchkin rated and commented on this recipe

  

  Wonderful ;o) Added a little homemade basil pesto to the ricotta to flavour and used sun-dried tomatoes. I made fresh pasta dough.

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Ingredients

• 400g tagliatelle
• 6 ripe tomatoes , finely chopped
• 100g bag rocket , roughly chopped
• ½ small red onion , finely chopped
• 2 tbsp capers , rinsed
• 4 tbsp extra-virgin olive oil
• 250g tub ricotta

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Difficulty and servings

Serves 4

Preparation and cooking times

Cook 20 mins

Vegetarian

Ingredients

• 400g tagliatelle
• 6 ripe tomatoes , finely chopped
• 100g bag rocket , roughly chopped
• ½ small red onion , finely chopped
• 2 tbsp capers , rinsed
• 4 tbsp extra-virgin olive oil
• 250g tub ricotta

Per serving

587 kcalories, protein 20g, carbohydrate 81g, fat 23 g, saturated fat 7g, fibre 5g, salt 0.58 g

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