Tagliatelle with chilli currants & spinach

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olive magazine

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Recipe by olive magazine

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1. Cook the tagliatelle following packet instructions until al dente. Drain, reserving some of the cooking liquid. Heat 3 tbsp oil in a saucepan and fry the chilli and currants for 2 minutes.
2. Remove from the heat and return the pasta to the pan along with the spinach. Season and toss well until the spinach starts to wilt, adding a little of the reserved cooking liquid if it becomes too dry.

Per serving

441 kcalories, protein 14.1g, carbohydrate 75g, fat 11.5 g, saturated fat 1.7g, fibre 2.7g, salt 0.1 g

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Ingredients

• 500g fresh egg tagliatelle
• olive oil
• 1 long red chilli , cut into thin strips
• 4-6 tbsp currants
• 100g baby spinach

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Difficulty and servings

Serves 4

Preperation and cooking times

Ingredients

• 500g fresh egg tagliatelle
• olive oil
• 1 long red chilli , cut into thin strips
• 4-6 tbsp currants
• 100g baby spinach

Per serving

441 kcalories, protein 14.1g, carbohydrate 75g, fat 11.5 g, saturated fat 1.7g, fibre 2.7g, salt 0.1 g

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