Mediterranean flavors combined with silky smooth tagliatelle pasta create a dish unmatched by any greasy fast food restaurant.
The simplicity and great ingredients in this recipe can make a novice cook seem like they have been cooking for years.
Freshly made basil pesto infused with garlic, anchovy and fresh cherry tomatoes on a wonderful egg pasta, topped with crushed roasted almonds and freshly grated pecorino romano cheese sounds better than a hamburger and fries....doesn't it?
250 grams tagliatelle egg pasta (fresh or dry)
1 1/2 cups cherry tomatoes, cut in half
3 Tbsp extra virgin olive oil
1 garlic clove, smashed
3-4 anchovy fillets, finely chopped
4 Tbsp roasted almonds
freshly grated pecorino romano cheese **optional**
salt and pepper to taste
2 cups fresh Basil, stems removed
2 cloves of garlic
2 Tbsp pine nuts
1/4 cup grated Parmigiano reggiano cheese
4 Tbsp Extra virgin olive oil
Boil salted water and add pasta.
In a food processor, add basil, garlic, pine nuts, parmigiano cheese and olive oil and pulse until it resembles a coarse mash. Set aside.
Serve the pasta immediately. Garnish pasta with fresh grated pecorino cheese and chopped roasted almonds.
For a little added kick, sprinkle with some spicy chili flakes.