Roast Lamb Tagliatelle

Charmaine Lu -

  • 200g tagliatelle
  • 2 tsp olive oil
  • 2 chopped anchovies from a tin
  • 1 sliced garlic clove
  • Pinch of chilli flakes
  • 450g cherry tomatoes, halved
  • 250g shredded roast lamb
  • Chopped parsley
  • 20g grated parmesan
  • Cook the pasta in boiling salted water until al dente. Meanwhile, fry the anchovies in 2 tsp of oil with the garlic and chilli flakes for 2 mins. Add the cherry tomatoes, cook for 5 mins or until softened, then stir in the shredded lamb and cook for 2 mins more to heat through.
  • Transfer the cooked pasta (and a splash of the cooking water) to the lamb and tomato mixture, and stir well to coat. Drizzle with olive oil, scatter with parsley and serve with a good helping of grated parmesan - divine!
15 mins
2 serving