Tagliatelle with fresh tomatoes, basil and mozzarella uses a "sauce" that requires no cooking. Just a few minutes prep and some time marinating.
This has to be just about the easiest pasta dish you could make and a perfect pasta dish for summer.
For the flavours to have sufficient time to mingle, marinate for at least an hour before adding to freshly cooked pasta.
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.
The "sauce" for want of a better word -its more a collection of simply ingredients to toss with the pasta - is no-cook which means it really quick to prepare.
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 then by all means go ahead and skin them.
Tip – How to skin tomatoes
Cut 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 remove from the hot weater and plunge into cold water to refresh them. The skins should now slip off easily.
I have also added some fresh mozzarella which is not in the original recipe. I added it simple 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, it would usually served with spaghetti or spaghettini but I have chosen to serve with some fresh tagliatelle and I think it works very well.
Quick and easy to prepare
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.
It is so easy to make I haven't included any step by step photos as you really do not need them. Just let time do its magic and leave for at least an hour once combined for the very best flavour.
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 I would advise you to only make it when tasty vine-ripened tomatoes are plentiful and cheap. Or if you grow your own tasty tomatoes. It's perfect for when you have a glut of them.
Its a perfect meal for eating alfresco, you can almost taste the sunshine.
Make your own pasta
If time permits you can make this dish even better by serving with your own homemade pasta. Read how to make your own pasta – it's really not that difficult.
Tagliatelle with fresh tomatoes, basil and mozzarella
- 700 g ripe tomatoes
- 4 tablespoon 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 700g (1½lb)tomatoes in half, then scoop out and discard some of the seeds and juice. Next cut the tomato flesh into thin strips and place in a mixing bowl
- Add 4 tablespoon (¼cup) olive oil and 1 slice clove of garlic. Tear a handful of fresh basil leaves into small pieces, add to the bowl and toss together. Season lightly with salt and pepper. Set aside for the flavour to marinate and mingle ideally for 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 400g (14oz) fresh tagliatelle. Cook for about 4 minutes or until just tender (al dente).
- Tear or cut 150g (5oz) mozzarella into small bite-sized pieces. Drain the cooked pasta well then add the tomatoes and mozzarella. Toss together and serve immediately.