Tomato Garlic Tagliatelle is a simple yet satisfying recipe that showcases the natural sweetness of tomatoes and the aromatic essence of garlic. A rich and flavorful sauce that develops deep flavors through a gentle and prolonged cooking process. The flavors of garlic, tomatoes, and fresh herbs meld together as the sauce simmers on low heat.
The resulting slow-cooked garlic and tomato sauce boasts a rich, tangy, and sweet flavor. It is characterized by the mellow and sweet notes of slow-cooked garlic, combined with the vibrant and slightly acidic taste of San Marzano tomatoes. With a smooth and velvety, the sauce easily clings to pasta noodles – in this case wide tagliatelle to take advantage of the texture.
Slow-cooked garlic and tomato sauce is a versatile and fundamental component of Italian cuisine. Its robust flavors and velvety texture make it a go-to sauce for many beloved Italian dishes, elevating them with its distinct taste and contributing to a satisfying culinary experience. These ingredients – garlic and tomato – form the basis of so many dishes, but in the case of Tomato Garlic Tagliatelle, simplicity is celebrated. The naturally wonderful flavors of garlic and tomato shine. They are the stars they deserve to be.
With every velvety bite, the rich sauce clings to the ribbons of pasta, delivering a medley of tantalizing tastes that transport you to the heart of Italian gastronomy.
Tomato Garlic Tagliatelle, where simplicity and sophistication entwine to craft a truly captivating dish.
Tomato Garlic Tagliatelle
Course: MainsCuisine: ItalianDifficulty: Medium4
servings10
minutes2
hours2
hours10
minutesThis pasta masterpiece unites the sun-ripened sweetness of tomatoes with the irresistible allure of garlic, intertwining their flavors to create a harmonious and unforgettable culinary experience.
Ingredients
16 ounces 16 tagliatelle pasta (or any pasta of your choice)
2 tablespoons 2 butter
2 tablespoons 2 extra virgin olive oil
1 28-ounce 1 can San Marzano tomatoes
1 head 1 garlic
1 tablespoon 1 oregano, freshly chopped
1 tablespoon 1 parsley, freshly chopped
1 cup 1 parmesan cheese, grated
1 tablespoon 1 salt
1 tablespoon 1 ground black pepper
Directions
- Generously salt the pasta water. Cook the tagliatelle pasta according to the package instructions until al dente. Drain and set aside. Reserve 1/2 cup of salted pasta water for later.
- In a large skillet, heat the olive oil and butter over medium-low heat. Add the whole, peeled garlic cloves and cook over medium-low heat, moving around occasionally, for 30 minutes.
Make sure to keep the heat low. You don’t want to burn the garlic or butter. If in doubt, turn the heat down. The point of this step is to enhance the garlic flavor in the dish by slowly releasing its flavor into the butter and oil.
- Stir in the San Marzano tomatoes, oregano, parsley, salt, and ground black pepper. Continue cooking over medium-low heat for 60 minutes, stirring – and mashing the tomatoes and garlic against the bottom and sides of the skillet – occasionally.
- Stir in the reserved pasta water and parmesan cheese, until the cheese melts. Toss with the cooked tagliatelle pasta and serve immediately.
