This scrumptious pasta recipe combines creamy ricotta, hearty sun-dried tomatoes, ribbons of tagliatelle, fresh oregano, and lemon zest to make a velvety, flavour-packed meal that you’ll crave again and again!
Sun-dried Tomato Tagliatelle
Sun-dried Tomato Tagliatelle
with fresh basil & lemon
Hands on Time: 20 - 35 minutes
Overall Time: 25 - 40 minutes
Ingredients:
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Blender
ALWAYS AL DENTE
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
LET’S GO NUTS
Place the Almonds in a pan (large enough for the pasta) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SUN-DRIED SAUCE
When the pasta is done, place ¾ of the drained sun-dried tomatoes, the ricotta, ¾ of the torn basil, 2 tbsp of olive oil, and 100ml of pasta water in a blender. Blend until smooth and season.
ALL TOGETHER
Return the pan to low heat. Add the ricotta sauce and the cooked pasta. Mix until combined and loosen with the reserved pasta water if too thick. Simmer until heated through and remove from the heat. Add a squeeze of Lemon juice, a sweetener (to taste), and seasoning.
GRANDE GRUB!
Make a bed of the creamy pasta. Sprinkle over the remaining sun-dried tomatoes and the toasted Almonds. Garnish with the lemon zest and the remaining basil. Side with a lemon wedge. Bellissimo, Chef!
ALWAYS AL DENTE
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
LET’S GO NUTS
Place the Almonds in a pan (large enough for the pasta) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SUN-DRIED SAUCE
When the pasta is done, place ¾ of the drained sun-dried tomatoes, the ricotta, ¾ of the torn basil, 4 tbsp of olive oil, and 200ml of pasta water in a blender. Blend until smooth and season.
ALL TOGETHER
Return the pan to low heat. Add the ricotta sauce and the cooked pasta. Mix until combined and loosen with the reserved pasta water if too thick. Simmer until heated through and remove from the heat. Add a squeeze of Lemon juice, a sweetener (to taste), and seasoning.
GRANDE GRUB!
Make a bed of the creamy pasta. Sprinkle over the remaining sun-dried tomatoes and the toasted Almonds. Garnish with the lemon zest and the remaining basil. Side with a lemon wedge. Bellissimo, Chef!
ALWAYS AL DENTE
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving 2 cups of pasta water, and toss through a drizzle of olive oil.
LET’S GO NUTS
Place the Almonds in a pan (large enough for the pasta) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SUN-DRIED SAUCE
When the pasta is done, place ¾ of the drained sun-dried tomatoes, the ricotta, ¾ of the torn basil, 6 tbsp of olive oil, and 300ml of pasta water in a blender. Blend until smooth and season.
ALL TOGETHER
Return the pan to low heat. Add the ricotta sauce and the cooked pasta. Mix until combined and loosen with the reserved pasta water if too thick. Simmer until heated through and remove from the heat. Add a squeeze of Lemon juice, a sweetener (to taste), and seasoning.
GRANDE GRUB!
Make a bed of the creamy pasta. Sprinkle over the remaining sun-dried tomatoes and the toasted Almonds. Garnish with the lemon zest and the remaining basil. Side with a lemon wedge. Bellissimo, Chef!
ALWAYS AL DENTE
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving 2 cups of pasta water, and toss through a drizzle of olive oil.
LET’S GO NUTS
Place the Almonds in a pan (large enough for the pasta) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SUN-DRIED SAUCE
When the pasta is done, place ¾ of the drained sun-dried tomatoes, the ricotta, ¾ of the torn basil, 8 tbsp of olive oil, and 400ml of pasta water in a blender. Blend until smooth and season.
ALL TOGETHER
Return the pan to low heat. Add the ricotta sauce and the cooked pasta. Mix until combined and loosen with the reserved pasta water if too thick. Simmer until heated through and remove from the heat. Add a squeeze of Lemon juice, a sweetener (to taste), and seasoning.
GRANDE GRUB!
Make a bed of the creamy pasta. Sprinkle over the remaining sun-dried tomatoes and the toasted Almonds. Garnish with the lemon zest and the remaining basil. Side with a lemon wedge. Bellissimo, Chef!
Frequently Asked Questions
What is the preparation time for Sun-dried Tomato Tagliatelle?
The preparation time for Sun-dried Tomato Tagliatelle with fresh basil & lemon is between 20 and 35 minutes.
What is the total time required to make Sun-dried Tomato Tagliatelle with fresh basil & lemon?
The total time required to make Sun-dried Tomato Tagliatelle with fresh basil & lemon is between 25 and 40 minutes.
How many servings does Sun-dried Tomato Tagliatelle provide?
4 servings
What are the main ingredients in Sun-dried Tomato Tagliatelle?
Almonds, Fresh Basil, Lemon, Ricotta Cheese, Sun-Dried Tomatoes, Tagliatelle Pasta
What is the nutritional information of Sun-dried Tomato Tagliatelle?
Calories: 892, Carbs: 102 grams, Fat: grams, Protein: 33.2 grams, Sugar: 25.5 grams, Salt: 347 grams
How do I prepare Sun-dried Tomato Tagliatelle?
GRANDE GRUB!: Make a bed of the creamy pasta. Sprinkle over the remaining sun-dried tomatoes and the toasted almonds. Garnish with the lemon zest and the remaining basil. Side with a lemon wedge. Bellissimo, Chef! ALWAYS AL DENTE: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil. LET’S GO NUTS: Place the almonds in a pan (large enough for the pasta) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. ALL TOGETHER: Return the pan to low heat. Add the ricotta sauce and the cooked pasta. Mix until combined and loosen with the reserved pasta water if too thick. Simmer until heated through and remove from the heat. Add a squeeze of lemon juice, a sweetener (to taste), and seasoning. SUN-DRIED SAUCE: When the pasta is done, place ¾ of the drained sun-dried tomatoes, the ricotta, ¾ of the torn basil, 4 tbsp of olive oil, and 200ml of pasta water in a blender. Blend until smooth and season.
What should be prepared from my kitchen to make Sun-dried Tomato Tagliatelle?
Almonds, Fresh Basil, Lemon, Ricotta Cheese, Sun-Dried Tomatoes, Tagliatelle Pasta
How many calories does Sun-dried Tomato Tagliatelle have?
892 calories
How much fat content does Sun-dried Tomato Tagliatelle have?
grams
Woolies Products in this dish
