This summery ragù is quick and delicious. Combine leftover meat with cherry tomatoes, anchovies and garlic, then toss through pasta. Add a dollop of cream, mascarpone or crème fraîche to take things to another level.
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Bring a large pan of salted water to the boil; cook 200g tagliatelle (or other long pasta) for the shortest time on the pack instructions.
Meanwhile, heat 2 tsp olive oil in a large sauté or frying pan. Add 2 chopped anchovies from a jar, 1 sliced clove garlic and ¼ tsp chilli flakes, then cook over a medium heat for 30 seconds. Add 400g halved cherry tomatoes and increase the heat to medium-high; cook for 5-6 minutes until blistered and starting to collapse. Stir in 200g shredded leftover barbecued lamb shoulder and cook for 1-2 minutes until piping hot.
Use tongs to transfer the cooked pasta (and a little cooking water) to the pan of lamb and tomatoes. Stir well, adding a glug more of the pasta water to bring everything together. Drizzle with olive oil and scatter over any soft herbs that you have to hand. Serve topped with 20g finely grated Parmigiano Reggiano.
Typical values per serving when made using specific products in recipe
Energy | 3,307kJ/ 788kcals |
|---|---|
Fat | 32g |
Saturated Fat | 12g |
Carbohydrates | 76g |
Sugars | 9.3g |
Fibre | 6.4g |
Protein | 43g |
Salt | 0.9g |
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