La Mole - Classico - Santa Margheritta Recipe
Make La Mole - Classico - Santa Margheritta Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta
Sauce
Method
Cooking the Pasta
- 1
Boil Water
Fill a large pot with water, add 1 tablespoon of salt, and bring it to a rolling boil.
- 2
Cook Pasta
Add the Tagliatelle to the boiling water and cook according to package instructions, usually around 8-10 minutes until al dente.
- 3
Drain Pasta
Once cooked, drain the pasta in a colander and set aside, reserving a small amount of pasta water.
Preparing the Sauce
- 4
- 5
Sauté Garlic
Add the minced garlic to the oil and sauté for about 1 minute until fragrant but not browned.
- 6
Add Tomatoes
Pour in the crushed tomatoes and stir well. Let it simmer for about 10 minutes.
- 7
Season Sauce
Add chopped basil, 1 teaspoon of salt, and freshly ground black pepper to the sauce. Stir and simmer for another 2-3 minutes.
Combining and Serving
- 8
Combine Pasta and Sauce
Add the drained pasta to the sauce. Toss well to ensure the pasta is evenly coated, adding a bit of reserved pasta water if needed to loosen the sauce.
- 9
Serve
Plate the pasta and sprinkle with grated Parmesan cheese and additional basil leaves if desired. Enjoy your La Mole - Classico - Santa Margheritta!
