Tagliatelle with chilli currants & spinach
Add chilli currants to your cooking repertoire with this simple but stylish pasta dish
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 15 minutes
- 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.
- 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
Recipe from olive magazine, July 2005.
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http://www.bbcgoodfood.com/recipes/3644/
http://www.bbcgoodfood.com/recipes/3644/
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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
Preparation and cooking times
Ready in 15 minutes
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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16 July 2008
Ali rated this recipe
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