Serves 2
Apparently, pasta is the Latin Lovers secret! Teamed with Basil Pesto, sautéed tomatoes and Italian cheeses it becomes irresistible.
Recipe Category

You will need

200 g tagliatelle
Ina Paarman’s Garlic Pepper Seasoning
olive oil
1 x 125 g Ina Paarman’s Basil Pesto
200 g baby tomatoes, halve the bigger ones
1 t (5 ml) sugar
1 t (5 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
¼ cup (60 ml) parmesan or hard cheese, freshly grated
½ cup (125 ml) ricotta cheese

fresh basil

Ina’s Tip

How to twirl pasta

Twirl pasta with tongs in a soup ladle or small bowl to form neat nest shapes for presentation.


Cook the tagliatelle pasta according to pack instructions. Reserve ¼ cup (60 ml) of the cooking water.

Drain off the rest of the cooking water and return the pasta to the now empty pot. Season with 1 t (5 ml) Garlic Pepper Seasoning and add 1 T (15 ml) olive oil. Toss through with reserved pasta water.

While still hot, add and mix in the Basil Pesto.

In a small frying pan, over high heat, toss the tomatoes with 1 T (15 ml) olive oil, sugar and Lemon & Black Pepper Seasoning. Shake and cook for ± 2 minutes until beginning to soften.

To Assemble

Reheat the pasta, stir in the tomatoes and 2 T (30 ml) of the grated hard cheese.

Dish into warmed bowls. Top with remaining grated cheese and a generous dollop of ricotta.

Garnish with fresh basil.