This has to be just about the easiest pasta dish. Tagliatelle with fresh tomatoes, basil and mozzarella uses a “sauce” that requires no cooking. Just a few minutes prep and some time marinating. For the flavours to have sufficient time to mingle, marinate for at least an hour before adding to freshly cooked pasta. Jacqueline xA Bellefontaine / Recipes made easy
- Perfect Pasta
- Quick and Easy
- Family Favourite
- Fresh and Tasty
- Meat Free
This wonderfully simple pasta dish is based on a classic Italian dish “Sugo di pomodoro crudo”from Anna Del Conte’s book Amaretto, Apple Cake and Artichokes which is one of my favourite cookbooks. I’ve simplified it further, by not skinning the tomatoes ( a task I have always hated and will avoid if at all possible). I really don’t think you need to but if you want the Italian authenticity skin them by making a small cross in the skin at the stem end, place in a bowl and cover with boiling water. Allow to stand for about 30 seconds then refresh in cold water. The skins should now slip off easily.
I have also added some fresh mozzarella to the recipe simply because I really like it and because a pasta dish with no meat and no cheese would not go down very well with the rest of the family. In Italy, the sauce is usually served with spaghetti or spaghettini but I have chosen to serve with some fresh tagliatelle and I think it works very well.
It only takes a few minutes to prepare the tomatoes which are then tossed with olive oil, garlic and basil and left to marinate before using. With a dish this simple there is one area that you can not cut back on and that is the quality of the ingredients. You absolutely MUST use tomatoes that have plenty of flavour. So only make it if you grow your own tasty tomatoes or when tasty vine-ripened tomatoes are plentiful and cheap. Its a perfect meal for eating alfresco, you can almost taste the sunshine.
Tagliatelle with fresh tomatoes, basil and mozzarella
- 700 g ripe tomatoes
- 4 tbsp extra virgin olive oil
- 1 clove garlic very finely sliced
- handful fresh basil leaves
- salt and freshly ground black pepper
- 400 g fresh tagliatelle
- 150 g mozzarella
- Cut the tomatoes in half; scoop out and discard some of the seeds and juice, then cut the tomato flesh into thin strips and place in a mixing bowl
- Add the olive oil, garlic and the basil torn into small pieces and toss together. Season lightly with salt and pepper. Set aside for the flavour to marinate and mingle ideally at least 1 hour but longer is fine
- When you are ready to serve bring a large pan of lightly salted water to the boil and add the tagliatelle. Cook for about 4 minutes or until just tender (al dente).
- Drain the cooked pasta well then add the tomatoes. Tear or cut the mozzarella into small bite-sized pieces and add to the pan. Toss together and serve immediately.