Description
This delightful recipe features a vibrant roasted tomato, garlic, and almond pesto paired with freshly made tagliatelle. The roasting of tomatoes and garlic enhances their natural sweetness, balanced by the nutty almonds and savory Parmesan, while homemade fresh pasta adds a tender, delicious foundation to the dish. Perfect for a comforting yet elegant dinner, this recipe serves four and brings together classic Italian flavors with a wholesome homemade touch.
Ingredients
Scale
For the Roasted Tomato & Garlic Pesto
- 4 large tomatoes, halved
- 4 cloves garlic, peeled
- 1/3 cup almonds, toasted
- 1/4 cup Parmesan cheese, grated
- 3 tablespoons olive oil
- 1 tablespoon fresh basil, chopped
- 1 teaspoon balsamic vinegar
- Salt and pepper, to taste
For the Fresh Tagliatelle Pasta
- 2 cups all-purpose flour
- 3 large eggs
- Pinch of salt
Instructions
- Make the Pesto: Preheat the oven to 400°F (200°C). Arrange tomato halves and garlic cloves on a baking sheet, drizzle with 1 tablespoon of olive oil, and roast for 25 to 30 minutes until soft and caramelized, which intensifies their flavor.
- Blend the Pesto: Transfer the roasted tomatoes and garlic to a food processor. Add the toasted almonds, grated Parmesan, fresh basil, balsamic vinegar, and the remaining 2 tablespoons of olive oil. Blend until you achieve a smooth or slightly textured pesto. Season with salt and pepper to your taste.
- Prepare the Tagliatelle Dough: On a clean surface, mound the flour and create a well in the center. Crack the eggs into the well and sprinkle with a pinch of salt. Gradually incorporate the eggs into the flour using a fork, then knead the mixture for 8 to 10 minutes until the dough becomes smooth and elastic. Cover and let it rest for 30 minutes to relax the gluten.
- Roll and Cut Pasta: Roll out the rested dough thinly using a rolling pin or pasta machine. Dust with flour to prevent sticking. Cut the dough into tagliatelle strips, approximately 1/4 inch wide.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the fresh tagliatelle in the boiling water for 2 to 3 minutes until al dente. If using store-bought pasta, cook according to package instructions.
- Assemble the Dish: Drain the cooked pasta, reserving 1/4 cup of the pasta cooking water. Toss the pasta with the prepared pesto, gradually adding reserved pasta water as needed to loosen the sauce and coat the noodles evenly. Serve immediately, garnished with extra Parmesan cheese and fresh basil leaves for added flavor and presentation.
Notes
- You can substitute almonds with pine nuts or walnuts if preferred.
- To save time, use store-bought fresh pasta or dried tagliatelle.
- Roasting the tomatoes and garlic brings out a sweeter, richer pesto flavor.
- Make sure to rest the pasta dough to make rolling and cutting easier.
- Reserve pasta water acts as a natural thickener to help the pesto cling to the pasta.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and Stovetop
- Cuisine: Italian
