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Pasta

Tagliatelle al Pomodoro

Fresh ribbon pasta tossed with blistered cherry tomatoes, basil, and golden olive oil — simple, fragrant, and bright.

Allergens

  • Gluten
  • Egg (fresh pasta)
  • Possible dairy if finished with cheese

Recipe

Ingredients

  • 300 g fresh tagliatelle
  • 400 g cherry tomatoes, halved
  • 3 tbsp olive oil
  • 2 garlic cloves, sliced
  • Handful fresh basil
  • Sea salt and black pepper
  • Optional: grated Parmesan

Method

  1. Warm olive oil with garlic until fragrant; add tomatoes and cook until they blister and release juices.
  2. Boil tagliatelle in salted water until al dente; reserve a cup of pasta water.
  3. Toss pasta with the tomato sauce, loosening with pasta water as needed.
  4. Finish with torn basil, pepper, and optional Parmesan.