Tricolore tagliatelle

Tricolore tagliatelle

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(11 ratings)

Cook: 15 mins - 20 mins

Easy

Serves 4
An ideal vegetarian dish, perfect hot or cold.

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal587
  • fat23g
  • saturates7g
  • carbs81g
  • sugars0g
  • fibre5g
  • protein20g
  • salt0.58g
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Ingredients

  • 400g tagliatelle
  • 6 ripe tomatoes, finely chopped
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 100g bag rocket, roughly chopped
    Rocket

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • ½ small red onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tbsp capers, rinsed
    Capers

    Capers

    kay-per

    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

    Ricotta

    ree-cot-a

    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

Method

  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.

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Comments, questions and tips

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marmiteetponpon's picture
marmiteetponpon
14th May, 2014
Check this super delicious creamy shrimp tagliatelle recipe at marmite et ponpon http://marmiteetponpon.com/2014/05/14/when-the-craving-arises-for-a-luscious-creamy-shrimp-tagliatelle/
jamgeorge
11th Jan, 2012
5.05
Delicious perfect flavours together
bluebird002
4th May, 2011
3.05
I didn't include ricotta since I don't eat dairy but I agree with those who said it was bland - I was thinking it was rather tasteless apart from the occasional caper. Having said that, it was fresh, seemed healthy and was a good way for me to use up tomatoes and rocket that I had.
gingerwilson
7th Aug, 2010
5.05
This is amazing, so versitile, it's very easy to replace or add ingredients according to your own tastes and pantry goods. This rustic recipe provides a quick meal for lunch or tea.
rocksteddyeddy
7th Aug, 2010
5.05
Very rustic and homely. We used Pomodoro tomatoes instead of regular ones for more zest and flavor. Would also recommend using a few shavings of parmesan to add a tang. I would recommend to anyone.
amynadine87
9th Jul, 2010
3.05
think it may have been better with the ricotta baked with black pepper and lemon first to give extra depth.
clur79
31st May, 2010
1.05
Sadly this was a bit bland
purpleflufff
26th May, 2010
5.05
Yum yum yum. So simple and easy and fresh. I used short pasta, omitted the capers and added sun dried tomatoes and basil as suggested. Made it last night and have some left over for packed lunch at work today - roll on lunch time!
angmunchkin
7th Apr, 2009
5.05
Wonderful ;o) Added a little homemade basil pesto to the ricotta to flavour and used sun-dried tomatoes. I made fresh pasta dough.
sarahcockerill
13th Jan, 2009
1.05
didn't enjoy this, very bland

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