Tagliatelle with curd cheese and tomatoes

Preparation info
  • Serves


    • Difficulty


Appears in
A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

  • About

For an easy supper, toss a batch of fresh ribbon pasta – your own or from a good Italian deli that makes its own – with a creamy little sauce sparked with tomato and chilli.


  • 500 g fresh rihhon pasta (tagliatelle, fettucine, etc.)
  • 1 tbsp olive oil


Cook the pasta in plenty of boiling salted water till tender. It’ll take only a minute or two if the proportion of water to pasta is high, so be ready with a colander almost as soon as the water returns to the boil. Drain (not too thoroughly) and toss with a little olive oil in a warm bowl.

Bring the cream to the boil, stir in the tomatoes and chilli (as much or as little as you please)