Tagliatelle with Romagnola Tomato Sauce

Name: Tagliatelle with Romagnola Tomato Sauce
Yield: makes sauce for 1 batch (1 1/2 pounds) tagliatelle or other pasta, serving 6
Ingredients: 3 pounds ripe tomatoes (round, plum, or cherry varieties are all fine); 4 tablespoons extra-virgin olive oil; 4 plump garlic cloves, peeled and thinly sliced; 1 sprig fresh rosemary (a short branch with lots of leaves); 1/4 teaspoon peperoncino flakes, or to taste; 2 tablespoons tomato paste; 1 teaspoon kosher salt; 2 tablespoons chopped fresh Italian parsley; 1 batch (1 1/2 pounds) Homemade Tagliatelle (page 136); 1/2 cup or so freshly grated Grana Padano or Parmigiano-Reggiano, plus more for the table; 2 tablespoons or so extra-virgin olive oil for finishing; A heavy-bottomed skillet or sauté pan, 12-inch diameter or larger

December 9, 2011

Just as the Neapolitans have their marinara, Romagnola cuisine also offers a savory, meatless tomato sauce as an essential pasta dressing. This version is made from fresh tomatoes—round, plum, or small cherry tomatoes can all be used—and cooks in the time it takes to heat the pasta water. A small amount of tomato paste is called for, and although you can omit it, I think it lends complexity to the sauce and makes it cling to the golden ribbons of tagliatelle so much better. This recipe makes enough for one batch of fresh tagliatelle, but if you have plenty of fresh tomatoes, you should certainly double the sauce formula and freeze half to use another time.

Recipe notes

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