Tagliatelle with cherry tomatoes, spinach, basil pesto and ricotta, and a garlic, chilli infused oil


The simplicity and ease of this recipe is what makes this pasta sensational. The garlic, chilli infused oil is the secret weapon in this pasta. With the fresh ricotta adding a pleasing creaminess. The best part is, that it is fast, fresh and simple. While the pasta is cooking, you can whip up the rest of the ingredients, it’s that easy.

IMG_0888Ingredients –

  • 400g tagliatelle
  • 3 garlic cloves – finely sliced
  • 1 chilli – finely sliced – optional
  • 1 small tub of store bought basil pesto
  • 28 cherry tomatoes – whole
  • 5 cups of baby spinach or 1/2 x packet
  • ¼ cup of basil leaves – whole
  • 1 cup ricotta cheese
  • ¼ cup olive oil
  • Squeeze of lemon
  • Salt and pepper to taste

IMG_0887Recipe –

  • Bring a large pot of water to the fast boil, add a teaspoon of salt
  • Add the pasta and mix, cook until just tender and drain. Keeping a 1/3 cup of the boiling water
  • In a pan, on medium heat add the olive oil and garlic and chilli, cook until the garlic is slightly brown, be careful not to burn it.
  • Take the garlic and chilli out of the pan and set aside
  • Add the whole cherry tomatoes to the pan and turn up the heat, move the tomatoes around in the pan until they start to soften.
  • Add the spinach leaves and a dash of water and cover the pan with a lid
  • Leave for a few minutes to steam
  • Add the garlic and chilies to the spinach and tomato mixture, mix well and crumble in the ricotta
  • Add a squeeze of lemon
  • Season well
  • Add the pasta to the pot with the 1/3 cup of the reserved water, mix in the basil pesto
  • Add the rest of the ingredients
  • Top with whole basil leaves


Dee’s notes –

  • It’s the bubbles in the rapid boiling water that prevent the pasta from sticking together, so no oil needed. Just make sure that you use a large pot with lots of water
  • Leave the chilli out if you are not a chilli fan
  • Season the dish well, taste as you go along
  • Serve immediately


3 thoughts on “Tagliatelle with cherry tomatoes, spinach, basil pesto and ricotta, and a garlic, chilli infused oil

  1. The beauty of Italian cuisine speaks for itself. Noble, simple ingredients put together correctly and at the right time make a sensational meal.

    I love your use of cherry tomatoes to refresh the palate throughout the meal.

    Liked by 1 person

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