This Tagliatelle Uses Up Your Leftovers
This recipe uses leftover lamb, but you can swap it for any leftover meat that works for you
- 200g tagliatelle (or other long pasta)
- 2 tsp olive oil
- 2 jarred anchovies, chopped
- 1 clove garlic, thinly sliced
- 1/4 tsp chili flakes
- 400g cherry tomatoes, halved
- 200g shredded leftover barbecued lamb shoulder
- 1/4 jar Opies Mini Silverskin Onions
- 1/4 jar Opies capers (deep-fried for garnish)
- Soft herbs (such as parsley, basil, or mint) for serving
- 20g Parmigiano Reggiano, finely grated
Bring a large pot of salted water to a boil. Cook the tagliatelle for the shortest time recommended on the package to ensure it remains al dente.
While the pasta cooks, heat a small amount of oil in a frying pan over medium heat. Deep-fry the capers until they open up and become crispy. Drain on a paper towel and set aside.
Heat two teaspoons olive oil in a large sauté pan over medium heat. Add the chopped anchovies, sliced garlic, chilli flakes, and Opies Mini Silverskin Onions. Sauté for 30 seconds until fragrant.
Add the halved cherry tomatoes and increase the heat to medium-high. Cook for five to six minutes, stirring occasionally, until the tomatoes blister and soften.
Stir in the shredded leftover lamb shoulder. Cook for one to two minutes, stirring occasionally, until the lamb is heated through.
Using tongs, transfer the cooked pasta directly from the pot to the sauce. Add a splash of pasta cooking water to loosen the sauce and coat the pasta evenly. Mix well to combine.
Drizzle with a little olive oil and scatter with soft herbs. Top with the grated Parmigiano Reggiano and crispy capers. Serve immediately.
