Ingredients
380 g tagliatelle
1 tbsp rice bran oil
1 orange capsicum, chopped
2 cloves garlic, minced
120 g mushrooms, sliced
120 g grilled rindless bacon
1 tbsp chopped parsley
½ tsp SIDS CRAZY SALT
ground black pepper to taste
500 g yoghurt
25 g pine nuts, toasted
Directions
Cook the pasta as per the packet. Meanwhile, sauté capsicum then stir in bacon, mushrooms, pepper, SIDS CRAZY SALT, garlic and parsley then cook 3 minutes. Reduce heat to low and stir in the yoghurt and heat through gently.
Drain pasta thoroughly then add to the sauce along with the pine nuts. Mix well then serve with ciabatta toast.
History: Tagliatelle and tagliolini (from the Italian 'tagliare', meaning "to cut") is a traditional type of pasta from Emilia-Romagna and Marche regions of Italy. Individual pieces of 'tagliatelle' are long, flat ribbons that are similar in shape to fettuccine and are typically about 6.5 mm to 10 mm wide. Tagliatelle can be served with a variety of sauces, though the classic is a meat sauce or Bolognese sauce. 'Tagliolini' is another variety of tagliatelle that is long and cylindrical in shape, not long and flat. Both tagliolini and tagliatelle are made with egg pasta. The traditional ratio is one egg to one hundred grams of flour.
