Hashimoto Foods
Rocket, Caper, Tomato and Ricotta Tagliatelle
Cook Time:
15 minutes cooking time
Serves:
2 - 3 people
400 g fresh gluten free Tagliatelle
250 g Ricotta
Small jar of capers
A couple of handfuls of vine cherry tomatoes
100 g Rocket (Arugula)
100 millilitres of the pasta cooking water
A good few twists of salt and pepper
1 teaspoon powdered fenugreek
Wash and dry the Rocket before roughly chopping then setting aside. Remove the vine cherry tomatoes from the vine, wash and then place in a dry non-stick frying pan on a medium heat and cook turning regularly for 10 minutes, then leave to cool. Drain the capers, then add these to a large bowl with the chopped rocket, teaspoon of powdered fenugreek and a good few twists of salt and pepper. Then heat a large saucepan of water and a teaspoon of rock salt, add the pasta and cook for 5 minutes. Drain the Tagliatelle reserving 100 millilitres of the pasta cooking water in the saucepan and add the pasta back in along with the ricotta. Gently mix the pasta and ricotta with tongs or a pasta spoon until it is mixed in then add the rocket/caper mix and tomatoes, mix again and serve to plates.