Mozzarella Tagliatelle

This has to be the easiest Italian dish to make and yet so delicious. Almost certainly you’ve tried something like it before; especially if you’ve travelled through the country as a vegetarian. It’s the sort of thing that students learn to cook in a simplified form as their very first staple dish on leaving home – although I’ve fancied it up a bit from the basic one-pot dorm room grub. This should take you straight to Italy, even in the humblest of student digs!

You will need (to serve 4):WP_20140715_010

  • Salt and Pepper
  • 1.5 Tbsp Olive Oil
  • 1 Large White Onion
  • 2 Cloves of Garlic
  • 1 Red Chilli
  • 400g Passata
  • A Handful of Fresh Basil
  • 250g Dry Tagliatelle
  • 1 Tbsp Red Wine Vinegar
  • 250g Mozzarella
  • 50g Diced Black Olives
  • Shavings of Parmesan (rennet-free
1. Chop the onion into small pieces and fry in the olive oil until clear.
2. Drop your tagliatelle into boiling water, it doesn’t take as long as other shapes of pasta to cook so be careful not to overdo it. Keep stirring to untangle it and make sure it’s not sticking to the bottom.
3. Finely dice the garlic, chilli, basil and olives and add to the pan with the onion and oil.
4. Add the passata and red wine vinegar and bring to the boil, before dropping the heat to simmer.
5. Add the cooked tagliatelle to the sauce and stir.
6. Shred the mozzarella into chunks and drop them in until slightly melted.
7. Serve with a few shavings of parmesan and some fresh leaves of basil to garnish. WP_20140715_005