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Pea tagliatelle with sun-dried tomatoes

This pea tagliatelle with sun-dried tomatoes is ready within 10 minutes, so perfect on busy or lazy days. If you don’t have any sun-blushed tomatoes, you can use some tinned chopped tomatoes (half should be enough) and oil from the jar of the sun-dried tomatoes. This recipe is vegan, for a vegetarian version serve it with grated Parmesan. Gluten-free pasta can be used too.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g tagliatelle
  • 1 cup frozen peas
  • 1 chilli
  • 2 cloves of garlic
  • 1 tsp mixed Italian herbs
  • 3 sun blushed tomatoes from jar
  • 2 sun dried tomatoes from jar
  • Olives

Method
 

  1. Cook the pasta according to the packet instructions. Add the peas for the last 5 minutes of cooking.
  2. Meanwhile, slice the garlic.
  3. Chop the sun blushed tomatoes and chilli, then add a spoonful of the jar oil to a frying pan.
  4. Fry the garlic and chilli for a minute over medium heat, then add the chopped tomatoes and mixed herbs.
  5. When the pasta & peas are cooked, drain then mix with the garlicy tomatoes. Add the olives and a few pieces of sun-dried tomatoes.
  6. Season to taste and serve.