Recipe | Pomodorini tomato, bacon & woodland mushroom tagliatelle

I love tinned tomatoes. They are a staple in my cupboards as I know I can always through a meal together with any thing as long as I've got some tomatoes in. I use them at least a few times a week.

Today I have used something slightly different to your bog standard chopped or plummed tomatoes and opted for some tinned pomodorini cherry tomatoes by Cirio. 

These tomatoes have a beautifully sweet and intense flavour and I love that the cherry tomatoes are kept whole so you don't miss out on the burst of flavour with everyone you bite open.

They are a lot less saucy that chopped tomatoes so for my pasta dish I added some finely chopped tomatoes to my dish.

Overall the dish is just really fresh and perfect for summer dinners.

And with only four method steps to go through, it is a really quick and easy meal too.


300g tagliatelle
6-8 rashers of bacon, chopped or 1 pack of bacon lardons.
150g Woodland mushrooms (or any mushrooms  you like), halved
1 x tin of Cirio pomodorini cherry tomatoes
1 x carton of  finely chopped tomatoes
1 tsp lazy chopped garlic
1 tsp paprika
1 tbsp balsamic vinegar
Handful of chopped parsley (plus extra to serve)
Shaved parmesan to serve
Oil for frying

1. Heat some oil in a large pan and fry off the bacon pieces for 3-4 minutes. Add the garlic and the mushrooms and fry for a further minute. 

2. Add the tomatoes, paprika, balsamic and parsley and simmer for 10 minutes.

3. Whilst the sauce simmers, cook the tagliatelle for 7-9 minutes (follow instructions on the packet)

4. Once cooked, strain and add to the sauce mix. Gently combine and serve topped with chopped parsley and parmesan shavings.

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