Rate this recipe

Tagliatelle with Roasted Tomatoes, Mozzarella, Anchovies and Fresh Basil


You wouldn't want to make another pasta dish other than this one, ever again!

  • Serves: 2-4 |
    2-4 servings
  • Difficulty:

  • Prep Time : 5 mins |
  • Cook Time : 15 mins
Crush Mag Online Crush Mag Online
  • 250 g tagliatelle or fettuccini
  • 250 g ripe baby tomatoes
  • 2 Tbsp (30 ml) olive oil
  • 3 cloves garlic, crushed
  • salt and pepper
  • about 150 g bocconcini or buffalo mozzarella, torn into pieces
  • about 8 anchovies (more or less, according to your taste), torn into smaller pieces
  • 1 C (250 ml) fresh basil leaves
  • Parmesan-infused olive oil

Preheat the oven to 200 °C.

Bring a large pot of salted water to the boil. Boil the pasta until al dente.

While the pasta is cooking, place the tomatoes on a baking tray, drizzle with olive and sprinkle with garlic, salt and pepper. Roast for 15 minutes.

Drain the pasta and gently toss with the roasted tomatoes, mozzarella, anchovies and basil leaves. Drizzle generously with Parmesan-infused olive oil and season with salt and pepper. Eat immediately.


If you don’t have Parmesan-infused oil – replace with extra virgin olive oil and some grated Parmesan cheese. If you’re not a fan of anchovies, simply leave them out.