Collaboration with Woodhill Kitchen
This recipe by @noorishbynoor is a game-changer. Frying the tagliatelle nests adds some amazing textures to the dish and you’re gonna want to pour the smokey tomato oil over everything.
250g cherry tomatoes
2.5 tsp chipotle chilli flakes
1.5 tsp sweet paprika
1 tbsp tomato paste
1/2 tsp sea salt
Tagliatelle nests for 4 people
2 cans chickpeas
1/2 tsp bicarb
1.5 tsp salt
2 minced garlic cloves
Smokey tomato oil
Cook 250g cherry tomatoes in a frying pan for 4-5 mins until charred all over but still retaining their shape. Set aside to cook for 5 then add 120ml olive oil, 2.5 tsp chipotle chilli flakes, 1.5 tsp sweet paprika, 1 tbsp tomato paste and 1/2 tsp sea salt. Bubble away on a low heat for 15 mins stirring every now and again. Pour into a bowl to infuse.
Add 2 tbsp olive oil to a large sauté pan with high sides. Fry tagliatelle nests for 4 people for a couple of mins each side until golden then set aside and rinse the pan out. Add 2 cans chickpeas to the pan with 1L water and 1/2 tsp bicarb and bring to a simmer for 5-10 mins until soft but retaining their shape. Add in 1.5 tsp salt and 2 minced garlic cloves and mix. Nestle the tagliatelle nests and cook with a lid on the pan for 5-10 mins until the pasta is cooked through and most of the water is absorbed. To finish squeeze over a lemon, top with the smokey tomato oil and sprinkle with lots of parsley. Serve with lemon slices 🍋
@woodhillkichen began in June 2020 after deciding I could not take one more picture of my food to sit on my camera roll unseen by the world. Be it home-cooked or eating out, there’s nothing I find more satisfying than good food and getting the perfect pic!
Despite still working through lockdown, quieter weekends gave me the chance to experiment with new recipes and spend a little more time in the @woodhillkichen.
Proving vegetables don’t need to be boring and that cake is ALWAYS a good idea is my goal and I hope to encourage people to love their leftovers, shop small and support local businesses!