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Three-tomato tagliatelle

Three-tomato tagliatelle is a delicious dish, a distillation of flavours typical of Italian cuisine.

Chef Danilo Angè

Difficulty: easy

Method: 20'

Cooking: 90'

Difficulty: easy

Method: 20'

Cooking: 90'

Chef Danilo Angè

Difficulty: easy

Method: 20'

Cooking: 90'

Difficulty: easy

Method: 20'

Cooking: 90'

Basic preparations

Fresh egg pasta – basic dough

Method

  1. 01 / Prepare the tomato confit

    Cut datterini tomatoes in half

    Place on a baking sheet and season with salt, pepper, thyme leaves, and extra virgin olive oil

    Bake in the oven at 100 °C for an hour, until they are wilted

  2. 02 / Prepare the roasted cherry tomatoes

    Place cherry tomatoes on a baking sheet with salt, pepper, and thyme leaves and bake in the oven at 230 °C for 15 minutes

    Purée and pass through a sieve or fine mesh strainer to remove skins

  3. 03 / Prepare the plum tomatoes

    Peel tomatoes with a potato peeler

    Cut in half and remove seeds

    Julienne

  4. 04 / Prepare the lemon peel

    Peel lemons with a potato peeler, without removing the white pith

    Julienne lemon rind

    Add peel to a saucepan with boiling water and sugar

    Cook over low heat for 5 minutes

    Drain and set aside

  5. 05 / Prepare the sauce

    Heat extra virgin olive oil in a pan, add chopped garlic clove, chili pepper, and chopped basil, and brown without burning

    Add julienned plum tomatoes and roasted tomatoes, puréed and sieved

    Cook for 5 minutes and season with salt and pepper

  6. 06 / Finish preparing

    Cook tagliatelle in plenty of salted, boiling water

    Taste pasta after about 3 minutes—it should be al dente

    Drain al dente pasta and transfer directly into the pan with the tomato sauce

    Stir with a drizzle of extra virgin olive oil, mixing pasta well to create a creamy emulsion with tomatoes and oil

    Allow pasta to absorb sauce for a couple minutes

    Add datterini tomato confit

  7. 07 / To serve

    Arrange the tagliatelle on serving dishes

    Garnish with lemon peel

    Serve immediately, while pasta is hot

Wine pairing

Three-tomato tagliatelle pairs well with a fresh and elegant white wine like Falanghina or a well-structured white such as Vermetino di Gallura.

Another excellent choice would be a delicate and fruity rosé, such as Chiaretto del Garda, or a fresh, fruity, and floral red like Chianti Classico.

Basic preparations

Fresh egg pasta – basic dough

You can arrange to prepare three-tomato tagliatelle in advance:

The fresh pasta can be prepared the day before and stored in the refrigerator covered with cling film, or even earlier and frozen in vacuum packs or bags.

You can pre-roll the dough and cut it into tagliatelle, then store the pasta either in the refrigerator or freezer. In the latter case, boil the pasta in salted water without thawing it when you prepare the dish.

You will gain time by wilting the datterini tomatoes for the confit in advance, even the day before. The cherry tomatoes can also be roasted, puréed, and strained the day before.

Do not make this recipe if you cannot find quality tomatoes at the right degree of ripeness.

Do not burn the garlic with the chilli pepper and basil.

Do not forget to pass the roasted cherry tomatoes through a sieve or strainer to make sure you don’t end up with the unpleasant texture of tomato skins in your mouth.

Do not let the pasta overcook; drain it when it is al dente and serve it immediately after plating.

While there is no accounting for taste, adding Parmigiano Reggiano to the tagliatelle disrupts the harmony of this dish.

Three-tomato tagliatelle should be eaten on the spot; if you really have leftovers, you can store them in the refrigerator for a day. When you want to eat it, reheat the pasta in a pan with a drizzle of extra virgin olive oil.

Three-tomato tagliatelle is a delicious dish, a distillation of flavours typical of Italian cuisine.

It is very easy to make, you just have to take some time to prepare the tomatoes in the three ways the recipe indicates—the different flavours created by the different cooking techniques are what make this dish special!

Make this recipe in the summer, when the tomatoes are in season and at their most flavourful.

You can use ready-made egg pasta, but we guarantee that the taste of tagliatelle cut from fresh, homemade egg dough really makes a difference!

Lemon peel, the classic chef’s touch, gives the dish a pleasant note of freshness.

Ingredients for 4 people

400 g egg tagliatelle

200 g plum tomatoes

30 g extra virgin olive oil

5 fresh basil leaves

1 clove garlic

1 hot chili pepper

Salt and pepper

For the datterini tomato confit

200 g datterini tomatoes

10 g extra virgin olive oil

1 bunch thyme

Salt and pepper

For the roasted cherry tomatoes

200 g cherry tomatoes

1 bunch thyme

Salt and pepper

For the peel

2 lemons

200 ml water

20 g sugar

Wine pairing

Three-tomato tagliatelle pairs well with a fresh and elegant white wine like Falanghina or a well-structured white such as Vermetino di Gallura.

Another excellent choice would be a delicate and fruity rosé, such as Chiaretto del Garda, or a fresh, fruity, and floral red like Chianti Classico.

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