Tagliolini Al Pomodoro Recipe

Bring water to boil

Fill a large pot with at least 4 liters of water and bring to a rolling boil. Add 2 tbs kosher salt to the boiling water.

Cook tagliolini

Add the tagliolini to the boiling, salted water and cook until al dente according to package instructions (fresh: 1–3 minutes; dried: 6–8 minutes). Stir gently to prevent sticking. Reserve 1 cup of pasta cooking water, then drain the pasta quickly.

Prepare tomatoes

If using whole canned tomatoes, crush them by hand or pulse briefly in a blender for a few seconds to a chunky purée. Set aside.

Sweat onion and garlic

In a wide sauté pan over medium heat, warm 3 tbs extra-virgin olive oil. Add the finely chopped onion and a pinch of salt and cook, stirring occasionally, until the onion is translucent and soft, about 6–8 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant, taking care not to brown it.

Simmer sauce

Stir in 1 tbs tomato paste and cook 1 minute to caramelize. Add the crushed San Marzano tomatoes, 0.5 tsp sugar, 0.5 tsp dried oregano, 1 tsp salt, and 0.5 tsp black pepper. Bring to a gentle simmer, then reduce heat to low and simmer, uncovered, 12–15 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning.

Finish with basil

Stir in the torn basil leaves and remove the pan from the heat. Let sit 1 minute to infuse the basil flavor.

Combine pasta and sauce

Return the sauce to medium-low heat. Add the drained tagliolini to the sauce pan. Add 2 tbs unsalted butter and 1/2 cup of the reserved pasta water. Toss gently and continuously for 1–2 minutes until the pasta is fully coated and the sauce becomes glossy and slightly reduced. Add more reserved pasta water, a tablespoon at a time, if needed to loosen the sauce.

Add cheese and adjust

Remove the pan from heat and stir in 3/4 cup freshly grated Parmigiano-Reggiano and 1 tsp extra-virgin olive oil. Taste and adjust salt and pepper if necessary.

Serve

Divide the tagliolini among plates or bowls. Top each portion with a small basil leaf or two for garnish and an extra sprinkle of grated Parmigiano if desired. Serve immediately.