Instructions
- cook the pasta according to the pack instructions, then drain, reserving a splash of the cooking water.
- At the same time, spray a wide non-stick frying pan with low-calorie cooking spray and put it over a medium heat (use a pan you can put a lid on, as you’ll need to cover it later). Add the garlic, chilli and chopped oregano and cook for 2 minutes, stirring. Stir in the chopped tomatoes and sun-dried tomato paste, cover and cook for 5-7 minutes or until the tomatoes have broken down and released their juices, stirring occasionally.
- Stir in the cherry tomatoes and simmer for a further 3 minutes or until just softened, then season to taste and stir through the tagliatelle and the reserved cooking water. Scatter over the remaining oregano to serve.
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