Tagliatelle with Fresh Tomatoes & Balsamic Vinegar
By @kellysalwayscooking
Adapted from Lynne Rossetto Kasper
Ingredients:
Instructions:
Pour the vinegar into a medium glass or ceramic bowl. Add the garlic and onion and marinate for 15 minutes. Set a large pot of salted water on to boil. Fold the tomatoes, basil, and pepper into the vinegar mixture and let stand 10-15 minutes to blend the flavors. Once water is boiling, cook tagliatelle to al dente. Drain, and toss with the tomato mixture. Season to taste, and serve topped with the shaved cheese.
Adapted from Lynne Rossetto Kasper
Ingredients:
- 1/2 c of high-quality balsamic vinegar
- 1 clove of garlic, minced
- 1 small red onion, cut into 1/2” dice
- 24 oz best quality cherry or grape tomatoes like Sugar Bombs, halved
- 2/3 c tightly packed fresh basil leaves, minced
- generous amount of freshly ground black pepper
- 1 lb fresh tagliatelle
- 2 oz Parmigiano-Reggiano, shaved with a vegetable peeler
Instructions:
Pour the vinegar into a medium glass or ceramic bowl. Add the garlic and onion and marinate for 15 minutes. Set a large pot of salted water on to boil. Fold the tomatoes, basil, and pepper into the vinegar mixture and let stand 10-15 minutes to blend the flavors. Once water is boiling, cook tagliatelle to al dente. Drain, and toss with the tomato mixture. Season to taste, and serve topped with the shaved cheese.
