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Tagliatelle Amatriciana

Tagliatelle Amatriciana

with Caprese Salad

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Create this Tagliatelle with Caprese Salad - an all time family favourite. We have made it quick and easy for you to knock-up in just six steps.

Tags:Family Friendly
Allergens:SulphitesMilkCereals containing glutenEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 unit(s)

Echalion Shallot

1 clove


2 bunch(es)

Basil 20g

120 grams

Bacon Lardons

1 tbsp

Balsamic Vinegar


2 pack(s)

Tomato Passata

4 unit(s)

Vine Tomatoes

2 ball(s)



1 bag(s)

Baby Leaves

375 grams

Wheat Tagliatelle

(ContainsCereals containing gluten)

25 grams

Pine Nuts

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

200 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1657 kJ
Energy (kcal)396 kcal
Fat27.0 g
of which saturates14.0 g
Carbohydrate12 g
of which sugars9.0 g
Protein24 g
Salt1.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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Put a large saucepan of water with a pinch of salt on to boil for the pasta. Halve, peel and thinly slice the shallot into half moons. Peel and grate the garlic (or use a garlic press). Pick the basil leaves from their stalks and finely chop the leaves. Finely chop the stalks (keep them separate).


Heat a frying pan on medium-high heat and add a drizzle of oil. When the oil is hot, add the pancetta and cook for 3 mins. Add the shallot and basil stalks and cook until the pancetta is golden brown and the shallot is soft, another 5 mins. Add the garlic, cook for 1 minute more, then add the balsamic vinegar.


When the balsamic vinegar has evaporated, add the tomato passata and bring to the boil. Add the water (see ingredients for amount) then reduce the heat to low. Leave the sauce to bubble away for 10 mins, then remove from the heat.


Meanwhile, cut each tomato into four slices and the mozzarella into six slices. Pop the mixed leaves in the centre of a plate and arrange the tomato and mozzarella slices alternately around it. Set aside for later.


Add the tagliatelle to the pan of boiling water and simmer until cooked, 6 mins. In the meantime, pop the basil leaves into a small bowl. Put the pine nuts in a freezer bag and bash with the bottom of a saucepan. Add the pine nuts to the basil along with half the hard Italian cheese and 1 tbsp of olive oil per person.


When the pasta is cooked, drain and return to the pan off the heat. Season with a pinch of salt, pepper and drizzle with a little olive oil. Spoon half of the pesto over the tomato and mozzarella salad and place in the middle of your table. Serve a generous amount of pasta in each bowl and pour over the sauce. Top with any remaining pesto and cheese. Enjoy!