Hot Tomato Tagliatelle

Hot Tomato Tagliatelle is a simple yet wonderfully tasty pasta dish combining al dente tagliatelle with a rich tomato sauce and a gentle chilli heat. The pasta is tossed directly through the sauce so every strand becomes beautifully coated. It makes a quick and satisfying lunch or evening meal without requiring a long list of ingredients.

Prep Time 10

Cook Time 20

Total Time 30

Servings People

Ingredients

Five Main Ingredients:

200 g tagliatelle
400 g chopped tomatoes
1 small onion finely chopped
2 cloves garlic finely chopped
1 tsp chilli flakes

Larder Ingredients:

1 tbsp olive oil
salt to taste
black pepper to taste

Instructions

Bring a large saucepan of lightly salted water to the boil. Add the tagliatelle and cook according to the packet instructions until al dente. The pasta should still have a slight bite when tasted.
200 g tagliatelle
While the pasta cooks, heat the olive oil in a large frying pan over a medium heat.
1 tbsp olive oil
Add the chopped onion and cook gently for around 4–5 minutes. Stir occasionally until the onion softens without becoming heavily browned.
1 small onion
Add the chopped garlic and chilli flakes. Cook for about 30–60 seconds, stirring continuously. Take care not to let the garlic burn, as this can make the sauce bitter.
2 cloves garlic, 1 tsp chilli flakes
Pour the chopped tomatoes into the pan and stir everything together. Season with a little salt and black pepper.
400 g chopped tomatoes, salt, black pepper
Allow the tomato sauce to simmer gently for around 10 minutes. Stir occasionally while the sauce thickens and the flavours develop.
Once the tagliatelle is cooked, reserve a small cup of the pasta cooking water before draining the pasta.
Add the drained tagliatelle directly to the tomato sauce. Using tongs, gently toss the pasta through the sauce until every strand is coated.
If the sauce appears too thick, add a small splash of the reserved pasta water and continue tossing. The aim is to create a sauce that clings to the tagliatelle rather than sitting heavily at the bottom of the pan.
Taste and adjust the seasoning if necessary. Remember that the chilli should provide a pleasant warmth rather than overpower the tomato flavour.
Divide the pasta between two warmed bowls and serve immediately.

Equipment

Notes

Tips:

Keep the pasta al dente: Avoid overcooking the tagliatelle because it will continue cooking slightly when tossed through the hot sauce.

Control the heat: Start with the recommended amount of chilli flakes. You can always add more, but it is difficult to remove excess heat.

Use pasta water: The starchy cooking water can help loosen the sauce while allowing it to cling beautifully to the pasta.

Do not rinse the pasta: Rinsing removes the starch that helps the sauce stick to the tagliatelle.

Toss thoroughly: Adding the pasta to the sauce rather than spooning sauce over the pasta gives a much better result.

Experiment: Once you are comfortable with the basic recipe, try adding fresh basil, Parmesan or a little extra garlic.

Nutrition