Tagliatelle with curd cheese and tomatoes

Name: Tagliatelle with curd cheese and tomatoes
Yield: Serves 3
Cuisine: Italian
Ingredients: 500 g fresh rihhon pasta (tagliatelle, fettucine, etc.); About 200 ml double cream; 1 tbsp olive oil; Pinch of chilli powder or finely diced fresh chilli; Handful of cherry tomatoes, diced; 2 tbsp fresh curd cheese, crumbled

Preparation info

Serves
3

Difficulty
Easy

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.

Ingredients

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

Europe
Italy
Mediterranean
Vegetarian
Pasta

Method

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)