John Myers
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Tomato Pasta (Tagliatelle)
The perfect tomato pasta (tagliatelle) recipe with a picture and simple step-by-step instructions.
the tagliatelle
- 300 g Pasta flour
- 85 ml. Water
- 15 ml. Olive oil
- 1 Teaspoon. Salt
or from the grocery store
- 500 g Tagliatelle (good quality)
the tomato sauce
- 50 ml. Olive oil
- 500 g Tomatoes
- 1 Teaspoon. Sugar
- 1 Splash White vinegar
- 1 Tablespoon (level) Mediterranean spice mix (in my KB)
- 2 Tablespoon Salça (Turkish tomato paste)
to fry
- 50 g Butter
additionally
- A smAll e.g. cucumber sAlAd
- First, you either make the tagliatelle yourself (according to the ingredients listed above) or you take a purchased finished product from the refrigerated counter.
- While the pasta is cooking, prepare the sauce fresh.
- Cut tomatoes into small pieces and season. Bring the ingredients listed for the sauce to the boil. Then reduce for about 5 minutes at the highest heat. The spice mixture (contents) can be found under the link >>>> Mediterranean MIX >>>>> The spices can also be added individually according to taste.
- If the sauce is reduced by about half, it can already be processed without being bound.
- Put the cooked noodles in a pan with heated butter. Let them take on some roasting there. Then add as much sauce as you want, ladle by ladle. Personally, I’m a bit more reduced – that is to say – I don’t drown the pasta in sauce.
- Add a small salad and you have a nice warm dinner. Have fun cooking and enjoy your meal.
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