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Archive of BBC Food Recipes

Deep-fried tagliatelle with tomato passata

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook

Method


  1. For the tagliatelle, half-fill a deep-based pan with the vegetable oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

  2. Deep-fry the pasta in the oil for 3-4 minutes, or until golden-brown and crisp. Remove with a slotted spoon and drain on kitchen paper, then sprinkling over some cocoa powder and icing sugar.

  3. For the passata, place the tomato into a food processor and blend until smooth. Season, to taste, with salt and freshly ground black pepper.

  4. Serve the deep-fried tagliatelle with the passata spooned alongside.

Ingredients

For the tagliatelle

  • 1 handful ready-cooked tagliatelle, drained
  • vegetable oil, for deep frying
  • cocoa powder and icing sugar, for sprinkling

For the tomato passata

  • 1 yellow tomato, chopped
  • salt and freshly ground black pepper

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Deep-fried tagliatelle with tomato passata

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