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Summer Tomato Tagliatelle

Simple, easy, and effortlessly delicious. This timeless classic tomato and basil pasta is the perfect healthy dinner for all the family.

Artichoke Pesto gnocchi

Here at Sunny & Luna, we have grown very fond of tomatoes this summer. They're the perfect vegetable to add to almost any dish and they pair well with a whole load of various ingredients. That's why we decided to start a recipe series to showcase all the diverse and wonderful ways you can incorporate tomatoes into your pasta dishes.

Starting with a timeless household staple: tomato and basil pasta. All you need is a few simple ingredients to put together this super satisfying and healthy meal. This pasta is perfect to make in the summer when it's tomato season because the freshness of the ingredients plays a key role in enhancing the overall flavours of the dish.

This pasta will be a winner with the whole family (even with the little picky eaters!) and our Cauliflower & Lentil Tagliatelle will secretly take the nutritious goodness of this meal to another level, as it's super high in protein! Simple, easy, and effortlessly delicious.

Artichoke Pesto gnocchi


Serves 2

400g cherry tomatoes

4-6 sprigs of basil

2 cloves of garlic

½ tsp chilli flakes

60 ml olive oil

Salt and pepper

1 pack of Sunny & Luna Cauliflower Tagliatelle

Parmesan, to serve


  1. Chop the cherry tomatoes in half (or quarters for bigger ones), finely slice the basil leaves and mince the garlic. Add it all to a big bowl along with the chilli flakes, olive oil and season generously with salt and pepper.

  2. Mix and then set aside for at least an hour or overnight to marinade.

  3. When ready to serve, cook the tagliatelle in a pan of boiling water for 3 minutes until al dente, or 4 minutes if you prefer softer pasta.

  4. Gently stir the tagliatelle into the tomato mix and serve immediately, topping with a mountain of parmesan!

Artichoke Pesto gnocchi


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