Tagliolini Freddi per il Sabato

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 6 quarts water
  • Salt
  • 2 garlic cloves, thinly sliced
  • 6 anchovy fillets, cut into small pieces
  • 2 1/4 pounds ripe tomatoes, roughly chopped
  • 1/2 bunch fresh parsley, finely chopped to yield 1/8 cup, plus more for garnish
  • 1 generous pinch chili flakes
  • 1/2 cup extra-virgin olive oil, plus 2 tablespoons for pasta
  • 1 pound tagliatelle or other flat noodle pasta
  • Freshly grated Parmigiano-Reggiano
Directions
  • Bring 6 quarts of water to a rolling boil and add 2 teaspoons salt.

  • In a bowl, combine the garlic, anchovies, tomatoes, parsley, chili flakes, and the extra-virgin olive oil. Mix well.

  • Cook the pasta according to the package directions until just al dente and drain. Refresh in an ice bath until cool and drain well. Toss with 2 tablespoons extra-virgin olive oil to prevent sticking. Mix the cool pasta with the room temperature tomato sauce, pour the pasta into a serving dish, sprinkle with the remaining parsley and add Parmigiano-Reggiano, to taste. Serve immediately.


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