Tagliatelle with Tomatoes
Tagliatelle with Tomatoes



  • 1 tbsp olive oil
  • ½ onion, finely chopped
  • 1 clove of garlic, crushed
  • 1 medium tomato, deseeded and chopped
  • 2 tbsp red wine vinegar
  • 1 tsp caster sugar
  • 100g tagliatelle, cooked to pack instructions, and drained
  • 2 tbsp chopped chives, to serve
  • Gently fry the garlic and onion in the oil for 2-3 minutes to soften. Stir in the chopped tomato, vinegar, and sugar, and stir until the sugar has dissolved. Blend with a stick blender until smooth, and then stir in the cooked tagliatelle. Season to taste, and serve hot.
15 mins
1 serving
This recipe pairs perfectly with the White Stripes Sangiovese 2017 from King Valley, Australia.

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