Search thousands of recipes reviewed by home cooks like you.

Tomato Basil Tagliatelle

Tomato Basil Tagliatelle

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    35 m
Lisawas

Lisawas

A super easy, fresh, fast pasta dish that can be made as a main course or side dish. I always try to make it with heirloom tomatoes when they are in season.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 308 kcal
  • 15%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 50g
  • 16%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 34 mg
  • 1%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Stir together the tomatoes, basil, red wine vinegar, olive oil, and oregano in a bowl; allow mixture to stand at least 10 minutes.
  2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the tagliatelle pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but still firm, about 8 minutes. Drain well. Mix the hot cooked tagliatelle into the tomato mixture; sprinkle with Parmesan cheese to serve.
  3. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Lisawas
14

Lisawas

10/29/2011

A quick and easy recipe I make often when my husband is out of town because it doesn't have enough meat for him (since it doesn't have any!) It is a great dish to make during the week when you only have 20 minutes.

musicmaker192
1

musicmaker192

5/16/2013

This is a good recipe. I made mine into a pasta salad and ate it cold, plus I added chicken to it as well for some protein. The only reason I don't give it 5 stars is because it seems there was something missing from the basic recipe. Overall it's great though. And those who don't have the fresh seasonings on hand, you don't use the same amount as you would fresh. You use 1/3 of the amount dried you use for fresh. So you would need 1/6 cup of basil, which is 2 tablespoons and 2 teaspoons of basil and 2 teaspoons of dried oregano. I hope this help everyone who doesn't have access to the fresh herbs.

sherinyc
1

sherinyc

9/19/2012

A little bizarre to eat pasta with uncooked tomatoes. I didn't have time time to buy fresh basil or oregano and used dried ones instead, which didn't turn out good. The pasta was aggressive as a result. Also, it was too vinegar-y for my taste!

More reviews

Similar recipes

ADVERTISEMENT