How to cook green tagliatelle with tomato sauce, recipe with rosemary and sage flavor with parmesan, to be prepared in about 45 minutes including cooking the pasta.
Ingredients for 4 people
- 500 g of green tagliatelle
- 1 kg of tomatoes
- 6 cloves of garlic
- 3 shallots
- 2 tablespoons of olive oil
- 1 small sprig of rosemary
- 100 g of butter
- 20 finely chopped fresh sage leaves
- 100 g of parmesan
- salt
Recommended readings- How to make ricotta and spinach tortelli from Maremma
- Timbale of rice and baked eggplant
- Tagliatelle with saffron sauce and mussels
- Pasta with gorgonzola and cooked ham
- Tagliatelle with shrimp and peppers
- pepper
Time of realization
About 45 minutes including cooking
Preparation
1) Start by washing the tomatoes, removing the petioles, then cross-cut them and blanch them.
2) After removing the seeds from the tomatoes, peel them and cut the pulp into coarse chunks.
3) Peel two cloves of garlic and cut them into slices.
4) Peel and chop the shallots, then brown them together with the garlic in hot oil.
5) Add the chopped tomatoes and cook over medium heat for half an hour, at the end regular salt and pepper.
6) In plenty of boiling and salted water, cook the pasta al dente, respecting the cooking times indicated on the package.
7) At this point, peel the other garlic cloves and cut them into slices.
8) Wash the rosemary, detach the leaves of the stems and break them up.
9) In a pan, melt the butter and add the garlic, rosemary and sage to froth them.
10) After seasoning the pasta with the tomato sauce, pour it into the heated dishes and sprinkle with grated Parmesan.
11) At the end pour over the butter flavored with the sage, immediately after removing it from the heat, and serve.
