Spicy Mediterranean Vegetable Tagliatelle
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Servings
5 people
Servings
5 people
Spicy Mediterranean Vegetable Tagliatelle
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
5 people
Servings
5 people
Ingredients
  • 250 g courgette cut into quarter moon dice half a cm thick
  • 100 g (half) a red pepper
  • 100 g (half) a yellow pepper
  • 3 tbsp olive oil
  • 250 g tagliatelle
  • 12 g freshly grated Parmesan
  • 10 fresh basil leaves
  • 1 jar Ballymaloe Spicy Tomato Pasta Sauce 400g
  • Sea salt and freshly cracked black pepper
Units:
Instructions
  1. Heat a large frying pan, toss the chopped courgettes in a bowl with 2 tbsp of olive oil and season well, stir to coat.
  2. Place the courgettes on the heated frying pan, brown on both sides and ensure not to overcrowd the frying pan with courgette as it will stew instead of browning. Remove to a plate, wipe the frying pan clean and heat once again…
  3. Utilise the same bowl and toss the peppers in 1 tablespoon of olive oil and season (salt and pepper)
  4. Cook the peppers in the heated frying pan until cooked through and with speckles of charring.
  5. Place a medium-sized saucepan on the heat and immediately empty a jar of Ballymaloe Spicy Tomato Pasta Sauce into it, pour 4 oz of water into the empty jar and replace the lid, shake to dislodge any delicious trapped sauce and return it to the saucepan. Heat the sauce through and add the cooked courgettes and peppers to the sauce and allow them to mingle while you cook the pasta.
  6. Bring a large saucepan of water to the boil, add in the salt and bring back to the boil then stir in the tagliatelle. Bring back to the boil and simmer for 3 minutes then allow to rest off the heat for 3 more minutes with the lid on. Always check to see if it is a little al dente then drain.
  7. Add the tagliatelle to the sauce and toss to coat then served on warmed plates. Finish each plate with freshly grated parmesan and freshly torn basil.