- 400g tagliatelle
- 6 ripe tomatoes, finely chopped
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 100g bag rocket, roughly chopped
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
- ½ small red onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 tbsp capers, rinsed
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- 4 tbsp extra-virgin olive oil
- 250g tub ricotta
Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…
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.
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 twistAdd 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.