Occasional recipes: sun-dried tomato sauce and tagliatelle

I’ll be honest, most of my favourite pasta dishes you could probably just buy the non-pasta elements in a pre-made sauce, heat them up and mix them in with the pasta. But it’s more fun to chop them and fry them and at least pretend like you’re doing high cuisine.

Thus, this one. I pretty well go with what it says in the recipe. You can start cooking the pasta at the same time as you start cooking the ingredients; both will be ready at pretty much the same time. A personal taste touch is to spoon the pasta into the sauce (thus transferring random amounts of pasta sauce into the mix, always helpful for an extra delicacy to the flavour) and then leave them all to blend together while  you have your G&T.

This also uses only about half the contents of a standard jar of sun-dried tomatoes. What you do with the other half – well, that’s next week.