BURST TOMATO TAGLIATELLE

Tomato season is the perfect time to make this simple silky sauce, which is essentially just made from the juices of a big bunch of cherry tomatoes.

Paired with Sunny & Luna Lentil Tagliatelle, it’s high in protein and fibre, keeping you fuller and more satisfied than regular pasta (and its more delicious!)

There is so much flavour packed into this dish, and its so simple to make. To ensure an even more delicious taste, use the best, freshest tomatoes you can find for an even more authentic Italian experience.

INGREDIENTS

Serves 2

About 500g cherry tomatoes (the best you can find!)

1 big clove of garlic

Extra virgin olive oil

Sunny & Luna lentil tagliatelle

Basil to top

Chilli flakes (optional)

Salt & pepper

INSTRUCTIONS

Put the whole cherry tomatoes into a wide based pan with a big glug of olive oil.

Allow the tomatoes to start bursting on a high heat, while stirring to encourage them to start breaking down - this should usually take around five minutes.

Add the garlic, a good sprinkling of chilli flakes and a pinch of salt and cook for a further 15-20 minutes until the tomatoes have released all their juices and it’s formed a nice pasta sauce consistency. Keep stirring every now and then, and you can always give the tomatoes a little press down to help them along.

Cook your Sunny & Luna tagliatelle for only 2.5 minutes - it will keep cooking in the residual heat so don’t overdo it as we think our pasta is best served al dente!

Once its cooked, add the tagliatelle straight into the tomato sauce and mix, adding some pasta water to loosen and some more olive oil if needed.

Plate and garnish with basil and more chilli flakes if you like!