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Kashmiri chilli, garlic and roasted tomato tagliatelle recipe

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Spice up dinner time with this easy-to-make roasted tomato pasta recipe made with Kashmiri chilli flakes. You can let the oven do all the hard work as there's only 5 minutes preparation time meaning you can get on with life while dinner is cooking. See method

Serves 4
5 mins to prepare and 45 mins to cook
401 calories / serving

Ingredients

2 tbsp extra-virgin olive oil
2 x 325g packs baby plum tomatoes
4 garlic cloves, thinly sliced
2 tsp Kashmiri chilli flakes
300g pack Tesco fresh tagliatelle
50g Parmesan cheese
handful basil leaves

If you haven't got tagliatelle, try using spaghetti or linguine

Each serving contains

Energy
1690kj
401kcal 20%
Fat
13g 19%
Saturates
4g 21%
Sugars
7g 8%
Salt
0.4g 6%

of the reference intake
Carbohydrate 56g Protein 13.8g Fibre 5.7g

Method

Preheat the oven to 180°C, fan 160°C, gas 4.
Toss the oil, tomatoes, garlic and chilli flakes together in a medium-sized roasting tray and roast in the oven for 45 mins until the tomatoes start to breakdown into a sauce.
Bring a large pan of salted water to the boil and cook the pasta accordingly to packet instructions. Drain and return to the pan with 50ml of the cooking water. Add the roasted tomatoes and vigorously mix until the pasta is coated in a glossy sauce.

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Divide between 4 plates and top with the parmesan, basil leaves and a grind of black pepper.