TAGLIATELLE POMODORO E BASILICO Recipe

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.

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.

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.

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.

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.

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.

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.

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.

Serve

Plate the tagliatelle and garnish with additional fresh basil leaves and a drizzle of olive oil, if desired. Serve immediately.