- TAGLIATELLE WITH FRESH TOMATO AND BASIL
| Tagliatelle or fettuccine are typically central and northern Italian varieties of egg pasta. Their names are derived from the verbs “tagliare”(to cut) and “affettare” (to slice) respectively. |
WHAT WE NEED
- 500g flour 00
- 5 eggs
- 500g Pachino tomatoes
- 6 leaves of basil
- 30g EVO oil
- 2 cloves of crushed garlic
- Salt to taste
WHAT TO DO
Make a well in the centre of the flour and break the eggs into it one at a time, gradually working it all together until you have a smooth dough.
Thinly roll out the dough and cut it into 0,5 cm strips.
In a pan, lightly brown the garlic in the oil and add the tomatoes, basil and salt. Simmer uncovered for 15 minutes.
Cook the tagliatelle in boiling water for 3 minutes, drain and mix into the sauce for 1 minute.