Tagliatelle with tomato and garlic
SERVES 4
Preparation 10 minutes
Cooking 7 minutes
400g tagliatelle
500g plum tomatoes, skinned and halved
4 cloves garlic, crushed
4 tbsp good-quality olive oil
rocket leaves, 2 generous handfuls
sea salt and black pepper
100g pine nuts, toasted
Gently fry the garlic and tomatoes in olive oil to soften them, about 5 minutes.
Add the remaining ingredients and cook for a couple of minutes until the rocket wilts. Season to taste. Meanwhile drop the tagliatelle into a large pan of boiling, salted water and cook until al dente.
Remove the sauce from the heat and stir into the cooked, drained tagliatelle.
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