Wednesday, 24 August 2016

Tagliatelle with Olive Oil Poached Tomatoes

The aroma and flavor you get from poaching the tomatoes with some olive oil and a bit of garlic until you have a silky, slightly sweet, rich sauce is truly amazing.

You wouldn’t want to eat this every day as it is quite a bit of oil.. well, that is if you eat it like we do which is to mix the pasta in with the oil, serve that up and then dollop the tomatoes on top. I suppose you could just drain off most of the oil (reserving it for later use of course) and serve with the tomatoes and just a smidge of oil for lubrication.

I can guarantee though that once you smell this, and taste that oil you’ll be wanting to slurp it all up.

Olive Oil Poached Cherry Tomatoes with Tagliatelle
serves 2

150g tagliatelle (250g if it is fresh)
olive oil
1 shallot, finely chopped
1 large garlic clove, thinly sliced
20-24 cherry tomatoes (mixed colours if possible), halved
6-8 basil leaves, torn
sea salt & freshly ground black pepper
7.5g butter
Parmesan, freshly grated, to serve

Add a decent amount of olive oil (you want to cover the base of the pan by about ⅛") to a large heavy bottomed frying or sauté pan over a medium heat. When the oil starts to shimmer add the shallots and a big pinch of salt. Sauté for a minute or two and then add the garlic and sauté for another minute or so until very fragrant.

Add the tomatoes and another bit of salt, reducing the heat to low. Stir around gently to coat the tomatoes with the oil.

Cover, and cook for 20-30 minutes. The tomatoes will have released some of their juices to mix with the oil creating a flavourful sauce.

Meanwhile bring a large pot of salted water to a boil and cook the tagliatelle according to package directions. Drain.

Remove the sauté pan from the heat and gently stir in the torn basil and butter.

Season carefully with more salt and some black pepper as necessary.

Add the tagliatelle to the pan and gently move around so that the pasta strands get coated in the sauce then divide the pasta between two plates and spoon the rest of the sauce and tomatoes over.

Serve immediately with a bowl of freshly grated Parmesan to help yourselves to.

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