Leftover lamb tagliatelle

Name: Leftover lamb tagliatelle
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 200 g tagliatelle (or other long pasta); 2 tsp olive oil; 2 jarred anchovies, chopped; 1 clove/s garlic, sliced; ¼ tsp chilli flakes; 400 g cherry tomatoes, halved; 200 g shredded leftover barbecued lamb shoulder; Soft herbs, to serve; 20 g Parmigiano Reggiano, finely grated, to serve

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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Serves2
CourseMain meal
Prepare-
Cook15 mins
Total time15 mins

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Ingredients

200g tagliatelle (or other long pasta)
2 tsp olive oil
2 jarred anchovies, chopped
1 clove/s garlic, sliced
¼ tsp chilli flakes
400g cherry tomatoes, halved
200g shredded leftover barbecued lamb shoulder
Soft herbs, to serve
20g Parmigiano Reggiano, finely grated, to serve

Method

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.