World Cuisine

  • 500 g (1 lb) dried tagliatelle
  • 3 tablespoons olive oil
  • 2 garlic cloves, finely chopped
  • 500 g (1 lb) very ripe cherry tomatoes, halved
  • 1 tablespoon balsamic vinegar
  • 175 g (6 oz) wild rocket leaves
  • salt and pepper
  • Parmesan cheese shavings, to serve

Cook the pasta in a large saucepan of salted boiling water for 8–12 minutes, or according to packet instructions, until al dente, then drain.

Meanwhile, heat the oil in a frying pan, add the garlic and cook, stirring, for 1 minute until golden. Add the tomatoes and cook for barely 1 minute, or until just heated through and beginning to disintegrate.

Sprinkle the tomatoes with the vinegar and allow to evaporate. Toss in the rocket and carefully stir to mix with the tomatoes. Heat through until the rocket is just wilted. Season well with salt and pepper.

Toss the rocket and tomato mixture with the hot cooked pasta and serve immediately, scattered with plenty of Parmesan shavings.

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