Tagliatelle with Roasted Tomatoes, Mozzarella, Anchovies and Fresh Basil
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2-4
- Category: Pasta
Description
You wouldn’t want to make another pasta dish other than this one, ever again!
Ingredients
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
Instructions
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.
Notes
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.