Recipes

With this simple dish for tagliatelle all'uovo, which is tossed in olive oil and fresh tomato sugo, you can transform pasta night into an Italian feast. Serve with freshly chopped basil and a lusciously gooey stracciatella for a spectacular presentation.

INGREDIENTS

• 2kg fresh saucing tomatoes (such as roma or vine-ripened)
• 200ml extra virgin olive oil, plus extra to drizzle
• 2 garlic cloves, sliced lengthwise as thinly as you can
• Large handful of basil leaves, plus extra to serve
• 500 g tagliatelle all’uovo (egg pasta)
• 200 g stracciatella cheese

METHOD

• Heat a big saucepan filled with salted water until it boils.
• Rinse the tomatoes under cold water, then cut off the core from one end of the tomato with a small, sharp knife and score the skin with a little cross on the other end.
• Get a big dish of ice water ready. One or two tomatoes at a time should be submerged in the boiling water for 30 seconds or until the skin begins to peel off. After that, they should be taken out and submerged in the freezing water. Proceed with the leftover tomatoes.
• After draining the tomatoes, remove and dispose of the skins. Cut seeds in half and throw away; chop into 1cm pieces.
• In a large saucepan, heat half the oil over medium heat. When the garlic is golden, add it along with a dash of salt flakes and simmer, stirring constantly, for two to three minutes. Add tomato and 2 tsp salt flakes; simmer over medium-low heat for 15 minutes, stirring occasionally. Take off the heat and mix in half of the basil along with the remaining oil. After checking the seasoning, reserve.
• Cook the tagliatelle for one minute less than the recipe calls for in a big saucepan of boiling water. Place the sugo back over medium-high heat to reheat it thoroughly, one minute before the pasta is done.
• Add the drained pasta to the sugo. Make sure everything is thoroughly coated by stirring.
• To serve, divide the pasta into eight equal halves and top with the stracciatella. Arrange on serving plates. Add extra olive oil and the leftover basil leaves to finish.