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Ingredients
Method
- 175g tagliatelle pasta
- 10g chopped dill
- 2 tbsp olive oil
- 2 chopped garlic cloves
- 300g vine tomatoes, halved
- 50ml white wine
- 100g nduja
- 100g mixed crabmeat
- 75g wild rocket leaves
- Cook the pasta in boiling salted water until al dente, then drain and reserve a cup of the cooking water. Meanwhile, warm the oil in a frying pan and add the garlic to cook for 2 mins. Tip the tomatoes into the pan with the wine, and leave to bubble away for a few minutes or until the tomatoes break down and become saucy.
- Stir the ‘nduja through the tomatoes and cook for 5 mins to combine, then stir through the crab meat and the pasta along with a splash of cooking water. Chop a handful of rocket leaves and add to the sauce to wilt along with the dill, then pile onto plates and top with some more rocket and black pepper.
15 mins
2 serving
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