There isn't a lot written about lagane in English, but it's basically a durum wheat pasta with a similar profile to tagliatelle (but it's thicker, wider and shorter...). Unlike tagliatelle or linguine, it's not something that you can just buy at the supermarket - so if you want it, you have to make it from scratch. I would suggest that you avoid substituting other pasta varieties because you'll miss out on what makes this dish so special.
The sauce is oily, but delicious. The tomatoes give it a little sweetness, the rosemary adds a little zest and you can taste a hint of the garlic. It tastes clean and subtle.
I enjoyed this with a glass of white wine as I sat and appreciated what I imagine will be the final flourish of the British summer.
If you haven't got any fresh rosemary, I'd use ½ tsp dried rosemary. Consider tossing the pasta in oil if you aren't going to eat it immediately.
|Per 100g||Serving (278g)|
|of which saturates||0.95g||2.7g|
|of which sugars||2.2g||6.1g|
Values are based on nutritional values of the ingredients, it doesn't allow for evaporation losses or changes caused by cooking. Figures are estimates only.