Deep-Fried Tagliatelle with Tomato Passata

Crispy deep-fried tagliatelle dusted with cocoa and sugar, served alongside a fresh, smooth yellow tomato passata.

Cook Time

10 mins

Produces

1 person

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

1
tsp

Cocoa Powder

for sprinkling

1
tsp

Icing Sugar

for sprinkling

GrainsCereals

100
g

Tagliatelle

ready-cooked, drained, approximately one handful

NutsSeeds

1
pinch

Salt

to taste

1
pinch

Black Pepper

freshly ground, to taste

OilsFats

500
ml

Vegetable Oil

for deep frying

Vegetables

1
piece

Yellow Tomato

chopped

Steps

Heat the vegetable oil in a deep-based pan until a bread cube sizzles and browns in 30 seconds.
Deep-fry the tagliatelle for 4 minutes until golden-brown and crisp.
Drain the pasta on kitchen paper and sprinkle with cocoa powder and icing sugar.
Blend the yellow tomato in a food processor until smooth and season with salt and pepper.
Serve the crispy tagliatelle with the tomato passata on the side.