Pasta with fresh tomatoes
2 servings
20 minutes
Pasta with fresh tomatoes is an ode to the simplicity and freshness of Mediterranean cuisine. This recipe embodies the spirit of Italy, where natural ingredients and harmony of flavor are the main values. The sweetness of fresh tomatoes, the spiciness of garlic, and the richness of olives create a refined composition complemented by the velvety aroma of olive oil. The thin ribbons of tagliatelle absorb this light sauce, enveloping each piece in a tender texture. The dish is not overloaded with spices—it allows each ingredient to shine in its full beauty. Such pasta is perfect for a light dinner on a summer evening, paired with a glass of white wine and friends' company. It is not just food but a philosophy based on respect for simple yet perfect flavors.
1
Boil the pasta in salted boiling water.
- Tagliatelle: 200 g
2
In 1 tablespoon of olive oil, lightly sauté garlic and sliced olives.
- Olive oil: 50 ml
- Garlic: 2 cloves
- Pitted black olives: 5 piece
3
Cut fresh tomatoes into cubes and add them to the garlic and olives. There's no need to cook the tomatoes; they just need to be warmed up.
- Tomatoes: 1 piece
4
Slightly salt and pepper the sauce.
5
Drain the water and mix the pasta with the sauce.
6
Place the pasta on a plate and drizzle with olive oil.
- Olive oil: 50 ml
