Description
A perfect vegetarian Italian dish. The recipe can be vegan if you use egg-less pasta, but we used regular fresh Italian tagliatelle in ours.
Ingredients
- 100 grams Uncooked Fresh Tagliatelle
- 1 teaspoon Olive Oil
- 6 whole Fresh Cherry Tomatoes
- 3 leaves Basil, Sliced
- 3 Tablespoons Tomato Sauce
- 1 pinch Black Pepper
Preparation
Add fresh water in a large pot and bring it to boil. Add fresh tagliatelle. We don’t use salt or oil here. You can if you want to, but our pasta never sticks, therefore there is no need for extra salt or olive oil. Stir pasta. Test occasionally. Cook for about 2–3 minutes to be done. When done, drain but not completely—leave just a little bit of the cooking water.
Add olive oil, cherry tomatoes, sliced basil, and tomato sauce in the pot with tagliatelle and cooking water that you saved. Stir everything together and add some pepper. Stir again. Cook over medium heat 1–2 minutes, or until water is absorbed.
Transfer into serving dishes of your choice, and garnish with more fresh basil. Let cool a bit and serve.
