Spicy Mediterranean Vegetable Tagliatelle with Ballymaloe Spicy Tomato Pasta Sauce
- Cooking Time: 20 minutes
- Serves: 4
- Allergens: Wheat, dairy, egg
20 minutes cooking time and you’re guaranteed a tasty, veggie pasta dish with a surprising depth of flavour. Ballymaloe Spicy Tomato Pasta Sauce has been slow cooked and blended so it’s ready to go straight away: no need to do anything other than heat it through. Gently frying the courgettes and peppers in olive oil gives them a lovely texture, while the entire dish should be served with some crusty bread and a gorgeous glass of wine.
- Ballymaloe Spicy Tomato Pasta Sauce (400g jar)
- 250g tagliatelle
- 250g courgettes (cut into quarter moons, a half cm thick)
- ½ red pepper
- ½ yellow pepper
- 3 tbsp olive oil
- Parmesan (grated)
- 10 fresh basil leaves
- Sea salt & freshly-cracked black pepper
- Heat a large frying pan.
- Toss the chopped courgettes in a bowl with 2 tablespoons of olive oil and season well, stirring to coat. Fry the courgettes until brown on both sides.
- Take out, leave on a plate and wipe the frying pan, then heat again.
- Use the same bowl and toss the peppers in 1 tablespoon of olive oil and season with salt & pepper. Cook the peppers in the pan until cooked through and with speckles of charring.
- Place a medium-sized saucepan on the heat and empty your full jar of Ballymaloe Spicy Tomato Pasta Sauce into it. Pour 100ml of water into the empty jar and replace the lid, shaking to dislodge any trapped sauce, then add that extra sauce to the saucepan.
- Heat the sauce through and add the cooked courgettes and peppers, stirring well.
- 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 again and simmer for 3 minutes, then allow to rest off the heat for 3 more minutes with the lid on. Check to see if your pasta is cooked to your liking, then drain.
- Add the tagliatelle to the sauce and toss to coat, serving with grated Parmesan and freshly-torn basil.