Tagliatelle with marinated tomatoes and goats cheese

Youre sure to find a new family favourite with this ultimate pasta recipe.

Toss tomatoes, eschalots, vinegars, oil and parsley in a bowl, season, then set aside to marinate while you make pasta. Cook pasta in a large pan of boiling salted water to packet instructions, then drain.
Return the pasta to the pan with the tomatoes and toss over low heat for a few seconds to combine. Divide among bowls, drizzle with oil, then serve topped with cheese and extra parsley.

Source

2 x 250g punnets cherry tomatoes, quartered

2 eschalots, finely chopped

1 tbsp each balsamic & red wine vinegar

2 tbsp extra virgin olive oil, plus extra to drizzle

2 tbsp finely chopped flat-leaf parsley, plus extra roughly chopped to serve

500g egg tagliatelle

200g soft goat’s cheese, crumbled

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