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Green tagliatelle with fresh tomatoes
2022-11-02 07:21:06 / RECETA ALFA
Preparation time: 50 minutes
Cooking time: 10 minutes
For 4 people
Ingredients
For the dough: 300 g of white flour, 90 g of spinach (boiled and drained), 2 eggs
For the sauce: 2 tablespoons of olive oil, 1 kg of well-roasted tomatoes, 100 g of onion, 1 clove of garlic, 1 bunch of basil, 40 g of Parmigiano Reggiano cheese, salt.
Preparation
1. Knead the dough with flour, eggs and spinach (which you previously boiled, squeezed well and chopped).
2. Work until you get a soft and homogeneous mass. Wrap in plastic wrap and let rest in the refrigerator for 30 minutes.
3. At the end of this time, roll out the dough with a 1.5 mm thickness using a rolling pin or a pastry machine.
4. Cut the pasta into strips with a width of 4 mm, as for tagliatelle. Place on a floured work surface.
5. To prepare the sauce, peel the tomatoes, remove the seeds and cut them into cubes.
6. Fry finely chopped onion and whole garlic with olive oil until it turns yellow. Add the tomato cubes and salt.
7. After 10 minutes, remove the garlic from the sauce and add the coarsely chopped basil.
8. Boil the tagliatelle in plenty of salted boiling water, drain them when they are cooked "al dente" and put them in the pan with tomato sauce.
9. Finish cooking by sprinkling them with grated Parmigiano cheese.
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