20 minute tomato & garlic tagliatelle
After cooking this recipe for the first time, I can guarantee you, it will take a spot on your weekly menu, especially if you are a pasta lover like me! I love Italian dishes for their simplicity that are still rich in flavour. Anyone time limited will really appreciate this dish as you simply pop one part in the oven and the other in a pot and wait for it to cook itself. Even the worst of cooks out there can make this!
I usually prepare everything as soon as I get home from work, still wearing my work clothes and let it all cook whilst I get showered and changed. By the time I finish, everything is ready to be mixed together and voila, it’s ready to be served!
I N G R E D I E N T S :
- Tagliatelle
- 500g of cherry tomatoes (2 small packs)
- 4 garlic cloves
- 3 tbsp of olive oil
- 3 tbsp of balsamic glaze
- Salt
- Pepper
- Basil (fresh or dry)
- Chilli flakes
- Pine nuts for garnish
M E T H O D :
Preheat your oven. Place all tomatoes into an oven-proof dish, drizzle around 3 table spoons of olive oil all over and sprinkle salt, pepper, chilli flakes and dry basil on top. Add 4 whole cloves of garlic, including the skin and finally, drizzle about 3 table spoons of balsamic glaze all over. Give everything a good mix and place in the oven for 20 minutes on 200°C degrees.
Whilst your tomatoes are sizzling in the oven, boil water for the pasta, add salt and a table spoon of oil to prevent pasta from sticking together and cook as adviced, following the packaging instructions.
Drain your pasta when ready. Remove dish with tomatoes from the oven, pick out garlic cloves and set aside, then transfer the whole content into the pot of pasta (including all the juice). Remove skin from the garlic and lightly mash, then add them to everything else and mix once more before serving.
You can garnish each portion with pine nuts and fresh basil to add more flavour and a pop of colour!
Enjoy!
