Tagliolini with datterini tomatoes and basil from Buono restaurant
1 serving
20 minutes
Taliolini with datterini tomatoes and basil is the embodiment of true Italian gastronomy, combining simplicity and sophistication. The history of this dish traces back to sunny Italy, where fresh, aromatic ingredients are the foundation of culinary tradition. The delicate taliolini pasta soaked in rich tomato sauce gains a light sweetness from the datterini tomatoes, while garlic and spicy chili add a piquant touch. Basil provides freshness, and grated parmesan enriches the flavor, giving the dish depth and a creamy texture. This combination makes it perfect for both a light dinner and a festive table. Taliolini is best served with a glass of white wine that highlights all the charm of this culinary masterpiece.
1
Put the pasta to boil.
- Tagliolini: 100 g
2
While the pasta is boiling, sauté garlic and finely chopped chili in olive oil. When the garlic turns golden, add the doctorini tomatoes cut into 4-5 pieces and mix. Add tomatoes in their own juice. Tear the basil and add it to the tomatoes. Add a bit of pasta foam to the sauce.
- Extra virgin olive oil: 20 ml
- Garlic: 2 cloves
- Chili pepper: to taste
- Tomatoes: 100 g
- Tomatoes in their own juice: 50 g
- Green basil: 5 piece
- Tagliolini: 100 g
3
When the pasta is ready, add it to the pan. Add grated parmesan and black pepper.
- Tagliolini: 100 g
- Grated Parmesan cheese: 20 g
- Chili pepper: to taste
