This Jamie Oliver Tagliatelle with Asparagus and Tomato is a quick and kid-friendly recipe, which uses asparagus and canned plum tomatoes. It’s a straightforward recipe, ready in about 25 minutes.
Jamie Oliver Tagliatelle with Asparagus and Tomato Ingredients
- Olive oil
- 2 cloves garlic, peeled and sliced
- Small bunch basil, leaves picked and stalks finely chopped
- 2 x 400g (14oz) tins plum tomatoes
- Sea salt and freshly ground black pepper
- Bunch asparagus
- 500g (1lb) fresh tagliatelle
- Extra virgin olive oil, to serve
- Parmesan cheese, to serve
How To Make Jamie Oliver Tagliatelle with Asparagus and Tomato
- Make the tomato base: Heat a saucepan over medium heat, add a good splash of olive oil, then fry the garlic until lightly golden.
- Add basil and tomatoes: Stir in chopped basil stalks and the tinned tomatoes. Bring to a boil, season with salt and pepper, and simmer for 5 minutes.
- Prepare the asparagus: Snap off the woody ends and finely chop or process the asparagus. Add it to the sauce and simmer for 1 minute. Remove from heat and stir in the basil leaves.
- Cook the pasta: Cook the tagliatelle according to package instructions. Drain and reserve some of the pasta water.
- Combine and serve: Toss the pasta with the sauce, using a bit of reserved water to loosen if needed. Serve with a drizzle of extra virgin olive oil and plenty of Parmesan.
Recipe Tips
Can I use dried tagliatelle instead of fresh?
Yes, just adjust the cooking time according to the package.
How to make it more kid-friendly:
Blend the asparagus into the sauce to hide the green bits.
What if I don’t have basil?
Use parsley or oregano as a substitute, though the flavor will change slightly.
How to store leftovers:
Keep in an airtight container in the fridge for up to 2 days.
Can I add protein to this?
Yes, grilled chicken or shrimp works great with this pasta.
What To Serve With Tagliatelle with Asparagus and Tomato
This pasta works well as a light main course or part of a meal:
- Garlic bread
- Mixed green salad
- Roasted vegetables
- Grilled chicken
- Sparkling water or light white wine
How To Store Tagliatelle with Asparagus and Tomato
Refrigerate: Store in an airtight container for up to 2 days. Reheat gently on the stove or in the microwave.
Freeze: Not recommended, as fresh pasta and asparagus can become mushy.
Tagliatelle with Asparagus and Tomato Nutrition Facts
Calories: 570
Fat: 11.7g
Saturated Fat: 2.2g
Carbohydrates: 100.7g
Sugars: 11.2g
Fiber: 6.4g
Protein: 22g
Salt: 0.7g
FAQs
Can I use a different type of pasta?
Yes, spaghetti, linguine, or penne all work well in this recipe.
Why is my sauce too thick?
Add a bit of reserved pasta water to loosen it up before serving.
Is this dish vegetarian?
Yes, as long as the Parmesan is vegetarian or replaced with a vegetarian cheese.
Can I use fresh tomatoes instead of canned?
Yes, use about 800g of ripe tomatoes and simmer longer for the sauce to thicken.
What’s the best way to cut asparagus for kids?
Chop finely or blend into the sauce to hide the texture.
Jamie Oliver Tagliatelle with Asparagus and Tomato
Description
A fast, family-friendly pasta dish with a classic tomato sauce and hidden greens.
Ingredients
Instructions
- Heat olive oil in a saucepan and fry garlic until golden.
- Add basil stalks and tinned tomatoes. Season and simmer for 5 minutes.
- Prepare asparagus, chop or blend, and add to the sauce. Simmer briefly.
- Stir in basil leaves and remove sauce from heat.
- Cook tagliatelle, reserve some pasta water.
- Toss pasta with sauce and a splash of pasta water. Serve with olive oil and Parmesan.
Notes
- Blend the asparagus into the sauce for picky eaters. Use dried tagliatelle if fresh is unavailable—just adjust cooking time.
