Recipe for Spinach & Chilli Tagliatelle from Busylittlefoodie’s Grace Brady!
Serves 4
I make this pasta dish whenever my friend Vir comes over for dinner. We usually decide to have dinner at mine when we’re both wrecked after a long day at work, it’s the end of the week, we’re hungry as hell and we want something quick and tasty. Basically, we want a dinner that makes us feel great after a long day and at the same time is quick and easy. This definitely serves 4 big portions but that never stops us eating the whole lot just between the two of us. We can never have seconds quick enough but there was that one time I cooked it and we had some leftover for lunch the next day. By then the chili and garlic had worked their magic even more so it keeps really well but even just by letting the garlic and chili work their magic in the olive oil at the beginning makes all the difference.
Ingredients:
500g tagliatelle (fresh if you can-it makes a massive taste difference)
4 tablespoons of olive oil
4 cloves of garlic
1 medium white onion
1 red chilli
1 tablespoon of dried oregano or Italian herb mix
2 cans tomatoes
8 cherry tomatoes or 2 rip tomatoes
2 large handful of spinach, roughly torn
salt and pepper
Parmesan and fresh basil/oregano to serve
Method:
Bring a pot of water to boil, add a big pinch of salt and a glug of oil and throw in your tagliatelle. Depending on if its fresh or dry, boil until just under-cooked then strain the water off and set aside in the pot with the lid on and stir through some of the oil to stop it from sticking.
Meanwhile, in a big frying pan on a low heat, add the oil, garlic (crushed or chopped finely), onion (diced finely) and chili (deseeded and chopped finely). Stir for 5 minutes until the onions are soft and the garlic has started to dissolve into the olive oil. Add the dried herbs, fresh tomatoes (roughly chopped) and two cans of tomatoes and simmer for another 10 minutes. Add the cooked pasta to the sauce and toss through. Just before serving, add the spinach, salt/pepper and parmesan.
