© Jennifer May
Tagliatelle with fresh tomatoes and balsamic vinegar
Easy recipes for simple summer suppers
In the summer, the whole family-dinner thing tends to fall apart. The days are long, the kitchen is hot, and more often than not, you end up looking in the fridge or the garden at seven o’clock for something, anything, to turn into dinner. But in late August, when there are piles of ripe tomatoes on the counter and there is plenty of basil in the garden, make this dish; it’s inspired The Splendid Table: Recipes from Emilia-Romagna by Lynne Rossetto Kasper. If you can swing it, this is especially good with homemade pasta.
3 tbsp. (45 ml) balsamic vinegar
1½ tsp. (7.5 ml) minced garlic (1 clove)
2 tbsp. (30 ml) minced shallot
3 large ripe tomatoes, cored and cut into bite-sized pieces
½ c. (125 ml) tightly packed fresh basil leaves, cut into ribbons
freshly ground black pepper
1 lb. (500 g) store-bought tagliatelle
¼ c. (60 ml) extra-virgin olive oil
1½ oz. (45 g) Parmesan cheese, shaved with a vegetable peeler
Combine the vinegar, garlic and shallot in a large serving bowl, and let sit for a few minutes. Bring a large pot of salted water to boil.
Fold the tomatoes, basil and black pepper into the vinegar mixture, and let marinate while you cook the pasta. Add the pasta to the water and cook until just barely done, 6 to 8 minutes for dried or 2 minutes for fresh.
Drain the pasta and add to the bowl with the tomato mixture. Pour the olive oil over the top and gently fold in the pasta, taking care not to crush the tomatoes. Top with the shaved cheese and more pepper. Serves 4 with leftovers.
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