This simple dish shows how minimal ingredients can let the beauty of fresh pasta shine. I order fresh pasta weekly in my Mama Earth Organics boxes and often double the amount I think I’ll need, as it freezes so nicely.
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3 TBSP olive oil
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2 cloves garlic
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1 pint cherry tomatoes
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1 package of fresh tagliatelle
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1 handful arugla or pea shoot microgreens
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1/4 cup chopped basil
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1/4 cup grated Parmesan
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salt +freshly cracked pepper
In a heavy cast-iron pan over medium-high heat, heat 2 tablespoons olive oil and fry the garlic for 1 minute. Add tomatoes and sauté until they burst, soften and blister, about 10 minutes. Set aside.
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Just before draining reserve about 1 cup of the pasta water. Drain the pasta.
In a large bowl, toss the warm pasta with the tomatoes. If necessary, add the pasta water, a little at a time, until you reach your desired consistency. Top with greens, basil and Parmesan and season generously with salt and pepper. Drizzle with remaining olive oil.
