Tagliatelle with tomato-rocket sauce

I've just finished two weeks of doing the animation at children's camps. they were an fantastic two weeks, with lovely children and amazing themes.


The last week was in the theme 'Cups, cakes and whoopies'. We baked - chronologically - apple cupcakes, chocolate whoopie pies, black and white biscuits, ham and cheese quiche, cakepops and chocolate chip cupcakes. I basically spent half the time in the kitchen with 17 6-8 year olds, and half the time we played around or made things out of clay, crayons, papers, etc. ...
Today I was honoured to hand them all a diploma of topchef! They were delighted to hear they received one. My signature on it made it all look very 'real' ;)

I came home around 6 pm, and knowing I had a weekend off duty, I was bursting with energy. Preparing dinner didn't take long. I longed for pasta, and just took all that was left over from the past week: rocket, cherry tomatoes, basil and some parmesan cheese.

It was only me, so the recipe is this time for 1 person!

Ingredients for 1:

- 65 grams tagliatelle

- 8 cherry tomatoes

- handful of fresh rocket (rucola), pulled in smaller pieces

- handful of fresh basil, pulled in smaller pieces

- teaspoon of dried oregano

- dash of salt

- half a teaspoon of sugar

- chillie flakes or black pepper

- 2 cloves of garlic, crushed

- 20 grams parmesan cheese, grated

How to:

Put all ingredients for the sauce (everything except the tagliatelle and cheese) in one small pot and put it on high heat. Crush the tomatoes so that the juices can be released. The sauce has to simmer on low heat for around 20 minutes.
Cook the pasta according to the package. 

Drain the pasta and add it to the sauce. Turn it all around so that the pasta takes up some of the sauce.

Serve with the cheese.

A very easy recipe for those days you don't have the time to spend hours in the kitchen, but very tasty and healthy anyhow!