Tagliatelle Aglio e Olio con Pomodoro Crudo
Region: Italy
Category: Pasta with Vegetables
Season: Summer
Difficulty: Easy but takes non-working time
This is a quick preparation for a summer accompaniment to grilled tuna. The "sauce" is crudo, that is, raw, and will be all the better with fresh tagliatelle if you can find or make it yourself. Fettuccine is a fine substitute.
Yield: Makes 4 servings
Preparation Time: 2:10 hours in all
1 pound ripe tomatoes, seeded, cut in half and sliced into small slivers
1/2 cup extra-virgin olive oil
3 to 4 large garlic cloves, finely chopped
2 tablespoons finely chopped fresh parsley
1 pound tagliatelle or fettuccine
Freshly ground black pepper
1. Put the tomato slivers in a strainer and drain for 2 hours.
2. Combine the olive oil in a small saucepan with the garlic and parsley. Gently warm the oil, never letting it cook or sizzle.
3. For every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly with up to 1/2 cup of salt, then add the pasta in handfuls. Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until al dente. Drain without rinsing.
Transfer the pasta to a serving bowl or platter and toss with the olive oil mixture and drained tomatoes. Sprinkle some black pepper and serve.
Variation:
Note: Use fresh basil instead of parsley and/or use thin slices of roasted yellow bell pepper with or instead of the tomatoes. Add chile flakes for some bite.
Posted: 12/23/2006
