Fresh Tagliatelle with Tomatoes and Olive oil

Sometimes the most simplest of things are the most rewarding; and that is exactly what this recipe is. Simple. Fresh. Delicious.

I stumbled upon this recipe when I was behind a deadline and needed something quick:

“let me make some fresh pasta and I’ll throw in some simple ingredients for a pop of color.” Little did we know, we would be eating pasta straight out of the pan because it was that good.

Dishes these days tend to be over-complicated so I’m grateful to be reminded that real good food doesn’t have to be.

Enjoy

Directions

In a medium bowl, mix flours and salt until blended.  Pour flour mixture onto a clean surface and make a well.  Add eggs and olive oil into the well and slowly mix with a fork until it forms a dough.  Knead dough until smooth (about 5-10 minutes). Wrap in saran wrap and place in fridge for minimum 1 hour.

Boil a large pot of water in preparation for pasta. Shut off once boiling until ready to use.

Once pasta has rested, remove from fridge and dust the surface with flour.  Cut dough into 4-6 piece. Take one piece and wrap the remaining with saran wrap.  With a pasta maker, thin each piece with the machine starting at 1 and finishing around 6-8 (depending on your pasta machine).

Place pasta sheets through tagliatelle setting and place on a floured sheet pan. Repeat until all pieces are completed.

In a medium saute pan on medium heat, add 1 tablespoon of olive oil and garlic.  Cook garlic for approx 2-5 minutes and add half the tomatoes. Cook tomatoes for another 2 minutes and shut off heat.

Meanwhile, turn pot of water back on until boiling.  Place pasta in pot and cook for about 60 seconds.  Transfer pasta to saute pan and add remaining olive oil, tomatoes, parmesan and basil. Toss with freshly ground pepper and salt.  Serve.