Fresh tagliatelle with cherry tomato and basil sauce


  • 200g/7oz plain flour, plus extra for dusting
  • 2 very large free-range eggs
  • pinch sea salt
  • 2 tbsp olive oil
  • 2 garlic cloves, finely chopped
  • 1 x 400g/14oz can cherry tomatoes
  • ½ tsp dried chilli flakes
  • + 5 more ingredients
    • salt and freshly ground black pepper
    • 75g/2¾oz Wensleydale cheese with cranberries
    • small bunch fresh basil, torn
    • 2 tbsp chopped fresh flatleaf parsley
    • 5 fresh basil leaves, torn

1. For the pasta, combine the flour, eggs and salt in a food processor, adding more flour if needed or a drop of water if the mixture is too dry. Pulse until the mixture comes together as a dough. Turn out onto a floured surface and knead until smooth and elastic. Technique: Kneading bread 2. Cu...

View full recipe at SpringPad


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