Tagliatelle with Tomato Sauce
17 mineasy8 original servings
Simple, silky tagliatelle tossed in the same slow-cooked tomato sauce used for the chicken parmigiana — a crowd-pleasing pasta for the table.
Ingredients
Serves
Pasta
- 350 g dried tagliatelle (or 400g fresh)
- half the tomato sauce from the chicken parmigiana
- 40 g parmesan, grated, plus more at the table
- fresh basil, to finish
- good olive oil, to finish
- salt, for the pasta water
Instructions
- 1
Bring a large pot of well-salted water to a rolling boil. Cook the tagliatelle to al dente according to the packet instructions.
- 2
Drain, reserving a mug of pasta water. Return the pasta to the pot, add the warm tomato sauce and toss to coat — loosen with pasta water if needed.
- 3
Tear in fresh basil, add the parmesan and a glug of olive oil. Transfer into a wide warm bowl. Serve with extra parmesan at the table.
Nutrition
Per serving — AI estimate, not medical advice.
- Calories
- 380 kcal
- Protein
- 14g
- Carbs
- 58g
- Fat
- 9g
- Fiber
- 3g
- Sugar
- 4g
- Sodium
- 480mg