Tubby’s Tagliatelle

Serves 4


500g fresh roma tomatoes cut into halves

Half a teaspoon tomato paste 

1 tablespoon chopped garlic 

A pinch of sugar 

500g tagliatelle pasta 

One can of tinned chopped tomatoes

Tubby’s italian herb pizzazz spice

Salt and pepper to taste 

Tubby’s olive oil 

Half a cup of grated parmesan cheese

A bunch of fresh sweet basil 

Half a cup red wine

Two tablespoons vinegar

One onion 


Tubby’s Fire Dance Chilli Paste 


  • Take your roma tomatoes and place into an oven safe dish
  • Drizzle with a little Tubby’s Olive Oil, salt, ground black pepper and chopped garlic
  • Place in the oven for 20 minutes at 180 degrees
  • Heat up olive oil over a medium high heat and fry onions until slightly golden add your Italian Herb Pizzazz spice and gently fry
  • Deglaze the onions by adding vinegar sugar and wine and tomato paste, cooking until the liquids have reduced to a gentle simmer
  • Add your chopped tomatoes, stir thoroughly, cover and let reduce for about fifteen minutes, stirring occasionally 
  • Cook your tagliatelle until al dente (not soft  and not undercooked but still has a lovely chew to it)
  • Once the sauce has reduced throw in your pasta and gently combine 
  • Take your oven roasted tomatoes out and gently mix and crush the tomatoes, and other ingredients, with a fork
  • Add to the pasta and gently combine
  • Garnish with fresh sweet basil leaves and grated parmesan 
  • For extra spicy flavour add a little tubby’s Fire Dance Chilli Paste

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