Tagliatelle with Tomato & Basil Sauce
Preparation time: 10 minutes
Cooking time: 20 minutes
Serves 4
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5 tablespoons olive oil
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2 onions, chopped
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2 garlic cloves, crushed
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500 g (1 lb) plum tomatoes, skinned and
chopped
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2 tablespoons tomato puree
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1 teaspoon sugar
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100 ml (31/2fl oz) dry white wine
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Few ripe olives, pitted and quartered
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25 g (1 oz) basil leaves, torn
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375 g (12 oz) dried tagliatelle
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salt and pepper
To Garnish:
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Heat 3 tablespoons of the olive oil in a
large frying pan and gently fry the onions and garlic over a low heat,
stirring occasionally, until soft and slightly cultured.
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Add the tomatoes, tomato puree, sugar and
wine, stirring well. Cook over a gentle heat until the mixture is quite
thick and reduced. Stir in the olives and basil leaves and season to
taste with salt and pepper.
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Meanwhile, bring a large pan of water to
a rolling boil, add 1 teaspoon salt, 1 tablespoon of the remaining oil
and the pasta. Return to the boil and cook over a medium heat for 10-12
minutes until the pasta is tender, but still firm to the bite.
-
Drain the tagliatelle, mixing in the
remaining olive oil and plenty of pepper. Mix the pasta with the tomato
sauce and serve with large curls of shaved Parmesan cheese.
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