Cooking tagliatelle in tomato and basil sauce

The  Staff Canteen

The Staff Canteen

Editor 2nd February 2017

For this video we're going to show you cooking some Tagliatelle with some really simple tomato sauce, so I’ve got some Tagliatelle that we made earlier, this has been drying out in the fridge which will just help to make it a little bit more out Al dente when we cook it, rapidly boiling salted water on the stove so we going to go straight in with our pasta just shake it into the pan give it a quick stir when it's in there just to make sure all the all the strands are nice and separate and that’ll take about a minute or so to cook.

So I'm just going to start warming my sauce up and really simple tomato sauce, onions, garlic quite a lot of olive oil, cherry tomatoes just all skewed together and then rubbed through a Sieve, to go with this we've got some oven dried tomatoes or sun-dried tomatoes little bit Tomato Comcast that's just going to go straight into the pan that just gives us a little bit texture in there, just going to stir that through just to start this warming up pastors going away nicely there, little bit a fresh basil which we're just going to shifonard nice and fine, sauce is hot their, and by about now this pastor will be cooked because it fresh egg pasta, very short cooking time, I want to make sure it’s Al dente still, it's got a nice bite to it still and we're going to go straight from 1 pan into the other.

You don't want to throw the pasta water away, a lot of the time when you're cooking pasta dishes it’s the water which one of the most important ingredients, it's got a lot of the starch in there that’s come out of the pasta and that can help to thicken and bind your sauce and this is just a really light dressing so just going turn the heat right down now, stir that through and you can see it's just very lightly coating the plaster for the pasta is now starting to absorb some about water so I'm just going to add a couple spoonful’s of my cooking water little splash of olive oil good extra virgin olive oil and then straight in with our Basil mix that through, just everything really nice and fresh.

All at the last minute we probably will want touch of salt and then just give this a taste but don't just taste the sauce side of it taste the actual pastors well and see how that's taken on the flavours and the sauce trying to make sure we add a little bit of everything nice and fresh some good acidity there from the tomato’s, into a nice warm bowl pasta straight in, just minding that up the bow and that’s our fresh Egg Tagliatelle with simple tomato sauce and fresh basil good.

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The  Staff Canteen

The Staff Canteen

Editor 2nd February 2017

Cooking tagliatelle in tomato and basil sauce