Recipe courtesy of Suzanne Lenzer and Anne Burrell

Tagliolini with Salsa Cruda and Ricotta Salata

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  • Level: Easy
  • Total: 1 hr 30 min
  • Active: 30 min
  • Yield: 6 to 8 servings
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2 pounds heirloom tomatoes, assorted colors preferably, stemmed, seeded and cut into 1/4-inch dice

Kosher salt

1 red onion, cut into 1/4-inch dice

1 zucchini, seeded and cut into 1/4-inch dice

1 bunch of pencil asparagus, cut into 1/4-inch rounds

8 basil leaves, cut into a chiffonade

5 sprigs of fresh oregano, leaves chopped

2 cloves garlic, smashed and finely chopped

Pinch crushed red pepper

1/4 cup extra-virgin olive oil

1/4 cup red wine vinegar

1 pound fresh tagliatelle or tagliolini

Big fat finishing oil

1 cup coarsely grated ricotta salata (dried salted ricotta cheese)


  1. In a large bowl, combine the tomatoes with a pinch of salt. Let the tomatoes sit while you prep the rest of the ingredients. This will help draw out some excess moisture from the tomatoes that will help create the sauce. Add the onions, zucchini, asparagus, basil, oregano, garlic, red pepper, olive oil and vinegar and season generously with salt; taste to make sure it's delicious and adjust the seasoning if needed. Let the sauce sit for at least 1 hour to allow the flavors to marry.
  2. Bring a large pot of well-salted water to a boil.
  3. Add two-thirds of the sauce to a large skillet and bring to medium-high heat--the idea is to heat up the sauce without really cooking it so you maintain the raw integrity of the veggies.
  4. Add the pasta to the boiling water and cook until it is tender but still toothsome, 2 to 3 minutes--you don't want any limp noodles. Drain the pasta and add it to the sauce, along with 1/2 cup reserved pasta cooking water if needed and stir vigorously. If the pasta needs it, add the reserved sauce (if it's not needed, then you have lunch for tomorrow!). Cook the pasta together with the sauce until the pasta water has evaporated. Give the pasta a drizzle of big fat finishing oil and stir vigorously again. Divide among individual serving dishes and top with the ricotta salata.
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