Quick-Blistered Tomato Tagliatelle

This simple dish shows how minimal ingredients can let the beauty of fresh pasta shine. I order fresh pasta weekly in my Mama Earth Organics boxes and often double the amount I think I’ll need, as it freezes so nicely.

Serves 4
  • 3 TBSP olive oil

  • 2 cloves garlic

  • 1 pint cherry tomatoes

  • 1 package of fresh tagliatelle

  • 1 handful arugla or pea shoot microgreens

  • 1/4 cup chopped basil

  • 1/4 cup grated Parmesan

  • salt +freshly cracked pepper




In a heavy cast-iron pan over medium-high heat, heat 2 tablespoons olive oil and fry the garlic for 1 minute. Add tomatoes and sauté until they burst, soften and blister, about 10 minutes. Set aside.

Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Just before draining reserve about 1 cup of the pasta water. Drain the pasta.

In a large bowl, toss the warm pasta with the tomatoes. If necessary, add the pasta water, a little at a time, until you reach your desired consistency. Top with greens, basil and Parmesan and season generously with salt and pepper. Drizzle with remaining olive oil.



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