Tagliatelle Pomodoro E Basilico Recipe
Fresh pasta tossed with San Marzano tomato sauce, basil and a hint of fresh garlic.
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Ingredients
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Pasta
Sauce
Method
Pasta Preparation
- 1
Make the Pasta Dough
In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center and crack in the eggs. Using a fork, beat the eggs gently and gradually incorporate the flour from the sides of the well until a shaggy dough forms.
- 2
Knead the Dough
Transfer the dough onto a floured surface and knead it for about 8-10 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
- 3
Roll the Dough
After resting, divide the dough into quarters. Roll out each piece using a pasta machine or a rolling pin until thin (about 1/16 inch). Cut the rolled dough into tagliatelle strips.
Sauce Preparation
- 4
Cook the Garlic
In a large skillet over medium heat, add the olive oil. Once hot, add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.
- 5
Prepare the Sauce
Add the crushed San Marzano tomatoes to the skillet. Stir in the salt and black pepper. Let the sauce simmer for about 15-20 minutes, allowing it to thicken slightly.
- 6
Add Fresh Basil
Once the sauce has thickened, stir in the fresh basil leaves. Cook for an additional 2-3 minutes until the basil is wilted and fragrant.
Combine and Serve
- 7
Cook the Tagliatelle
In a large pot of boiling salted water, cook the tagliatelle for 3-4 minutes until al dente. Drain the pasta, reserving a bit of the pasta water.
- 8
Toss with Sauce
Add the cooked tagliatelle to the skillet with the tomato sauce. Toss gently to combine, adding a splash of reserved pasta water if needed to loosen the sauce.
- 9
Serve
Plate the tagliatelle and garnish with additional fresh basil leaves and a drizzle of olive oil, if desired. Serve immediately.
