JAMIE’S TOMATO TAGLIATETTE

WITH ASPARAGUS, FRESH BASIL & with

HARD ITALIAN CHEESE Cooking made easy by HelloFresh.co.uk

This is one of the simplest, but most underrated dishes out there – tomatoey pasta, fresh
basil, spears of seasonal asparagus, all finished with freshly grated Italian hard cheese – 20 minutes veggie
bellissima! Using the basil stalks in the sauce gives it an extra hit of flavour and, totalled
up, this dish boasts two of your 5-a-day. Thanks to the tomato and asparagus, this dish is healthy
packed with vitamin C, which your body needs for pretty much everything!
Serves 2
• 1 clove of garlic
• ¼ of a bunch of fresh basil
• 300 g dried tagliatelle
• olive oil
Please note: ingredients in colour are not provided in your HelloFresh box
• 1125x 400 g tin of plum tomatoes HelloFresh are proud
• extrag asparagus to support the Jamie
• 10 g Italian
virgin olive oil Oliver Food Foundation,
• hard cheese registered UK charity
no 1094536

Nutrition per serving:

CALORIES FAT SAT FAT PROTEIN CARBS SUGAR SALT FIBRE
561.6 kcal 14 g 2.2 g 23.2 g 91.7 g 9.1 g 0.4 g 2.6 g

Allergens: none

1. Peel and finely slice the garlic, then 9. Toss the tagliatelle in the sauce,
pick the basil leaves and finely chop adding a little cooking water to
the stalks. loosen, if needed.

Recipe © Jamie Oliver. Image © JOEL, photography: James Lyndsay, David Loftus.
2. Cook the tagliatelle in a pan of boiling 10. Serve with a drizzle of extra virgin
salted water for 8 to 10 minutes, or olive oil and a good grating of Italian
until al dente, which means that it hard cheese. Enjoy!
should be soft enough to eat, but
still have a bit of bite and firmness to
it, then drain, reserving some of the
pasta water.

3. Heat a lug of olive oil in a saucepan

over a medium heat, add the garlic
and fry for 1 to 2 minutes, or until
golden.

4. Add the basil stalks and tinned

tomatoes, breaking the tomatoes up
with the back of a spoon.

5. Bring to the boil, season with sea salt

and black pepper and simmer for
5 minutes.

6. Snap the woody ends off the

asparagus and throw them away, then
finely chop the spears.

7. Add the asparagus to the tomato

sauce, simmer for 1 to 2 minutes, then
remove from the heat and season to
taste, if needed.
Well done, enjoy and don’t forget to
8. Finish off the sauce by stirring snap it and share it!
through the basil leaves. #hellojamie
For more inspiration visit jamieoliver.com
& HelloFresh.co.uk
Serves 3
• 2 cloves of garlic
• ½ a bunch of fresh basil
• 450 g dried tagliatelle
• olive oil
Please note: ingredients in colour are not provided in your HelloFresh box
• 2180x 400 g tins of plum tomatoes HelloFresh are proud
• extrag virgin
asparagus to support the Jamie
• 20 g Italian olive oil Oliver Food Foundation,
• hard cheese registered UK charity
no 1094536

Nutrition per serving:

CALORIES FAT SAT FAT PROTEIN CARBS SUGAR SALT FIBRE
552.9 kcal 11.8 g 2.1 g 24.3 g 93.6 g 11 g 0.5 g 3g

Allergens: none

1. Peel and finely slice the garlic, then 9. Toss the tagliatelle in the sauce,
pick the basil leaves and finely chop adding a little cooking water to
the stalks. loosen, if needed.

Recipe © Jamie Oliver. Image © JOEL, photography: James Lyndsay, David Loftus.
2. Cook the tagliatelle in a pan of boiling 10. Serve with a drizzle of extra virgin
salted water for 8 to 10 minutes, or olive oil and a good grating of Italian
until al dente, which means that it hard cheese. Enjoy!
should be soft enough to eat, but
still have a bit of bite and firmness to
it, then drain, reserving some of the
pasta water.

3. Heat a lug of olive oil in a saucepan

over a medium heat, add the garlic
and fry for 1 to 2 minutes, or until
golden.

4. Add the basil stalks and tinned

tomatoes, breaking the tomatoes up
with the back of a spoon.

5. Bring to the boil, season with sea salt

and black pepper and simmer for
5 minutes.

6. Snap the woody ends off the

asparagus and throw them away, then
finely chop the spears.

7. Add the asparagus to the tomato

sauce, simmer for 1 to 2 minutes, then
remove from the heat and season to
taste, if needed.
Well done, enjoy and don’t forget to
8. Finish off the sauce by stirring snap it and share it!
through the basil leaves. #hellojamie
For more inspiration visit jamieoliver.com
& HelloFresh.co.uk
Serves 4
• 2 cloves of garlic
• 1 bunch of fresh basil
• 600 g dried tagliatelle
• olive oil
Please note: ingredients in colour are not provided in your HelloFresh box
• 2250x 400 g tins of plum tomatoes HelloFresh are proud
• extragvirgin
asparagus to support the Jamie
• 30 g Italian olive oil Oliver Food Foundation,
• hard cheese registered UK charity
no 1094536

Nutrition per serving:

CALORIES FAT SAT FAT PROTEIN CARBS SUGAR SALT FIBRE
539.1 kcal 12.7 g 2.4 g 22.1 g 90.1 g 8g 0.9 g 1.5 g

Allergens: none

1. Peel and finely slice the garlic, then 9. Toss the tagliatelle in the sauce,
pick the basil leaves and finely chop adding a little cooking water to
the stalks. loosen, if needed.

Recipe © Jamie Oliver. Image © JOEL, photography: James Lyndsay, David Loftus.
2. Cook the tagliatelle in a pan of boiling 10. Serve with a drizzle of extra virgin
salted water for 8 to 10 minutes, or olive oil and a good grating of Italian
until al dente, which means that it hard cheese. Enjoy!
should be soft enough to eat, but
still have a bit of bite and firmness to
it, then drain, reserving some of the
pasta water.

3. Heat a lug of olive oil in a saucepan

over a medium heat, add the garlic
and fry for 1 to 2 minutes, or until
golden.

4. Add the basil stalks and tinned

tomatoes, breaking the tomatoes up
with the back of a spoon.

5. Bring to the boil, season with sea salt

and black pepper and simmer for
5 minutes.

6. Snap the woody ends off the

asparagus and throw them away, then
finely chop the spears.

7. Add the asparagus to the tomato

sauce, simmer for 1 to 2 minutes, then
remove from the heat and season to
taste, if needed.
Well done, enjoy and don’t forget to
8. Finish off the sauce by stirring snap it and share it!
through the basil leaves. #hellojamie
For more inspiration visit jamieoliver.com
& HelloFresh.co.uk