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5-minute Italian flag pasta

Recipe blog

5-minute Italian flag pasta

Emily Kerrigan

Use fresh (not dried) tagliatelle in this warm salad and it really can be ready in five minutes flat. We won't include the time it takes to boil the kettle for the pasta but otherwise you can have your stopwatches at the ready. All you have to do is chop up a few tomatoes and open a tub of ricotta. 

Serves 4

400g fresh tagliatelle
1 punnet cherry tomatoes
2 handfuls of baby spinach or rocket leaves
a bunch of fresh basil
salt and pepper
250g tub ricotta

Takes 5 minutes

1. Boil the kettle and cook the tagliatelle according to pack instructions (about 3 minutes only for fresh pasta).

2. Quickly quarter the tomatoes while your kids open the bag of spinach or rocket and pop 2 handfuls in a large mixing bowl with the basil. Get them to pick up pieces of leaf and herb and roughly rip them. 

3. Drain the pasta in a colander and return to the hot pan (off the heat). 

4. Get the kids to throw in the tomatoes, the ripped up salad leaves and basil then season with plenty of salt and pepper. Add the ricotta then toss the whole lot with tongs and serve. The ricotta will break up into little blobs then start to melt over the hot pasta to coat it.