Creamy Tomato Tagliatelle with Torn Buffalo Mozzarella

Yummy Pasta.

Serves: 4
Time: 1 hour

Ingredients:
  • 1 x 250 g packets fresh tagliatelle
  • 1 x 150 g ball buffalo mozzarella/ fior di latte, torn
For Roasted tomatoes:
  • 350 g vine tomatoes
  • olive oil, to drizzle + extra, to serve
  • leave of 2 rosemary sprigs, finely chopped
  • salt and freshly ground black pepper, to taste
For Pasta Sauce:
  • 45 ml (3 tbsp) olive oil
  • large handful rosemary and thyme leaves, finely chopped
  • 3 garlic cloves, peeles and minces
  • 250 ml (1 cup) white wine
  • 500 ml (2 cups) fresh cream
  • 240 g packet marinated sun-dried tomatoes, drained, rinsed and chopped
  • 5 ml (1 tsp) dried oregano / large handful fresh oregano, finely chopped + extra leave to garnish (optional)
  • 100 g Parmesan, finely grated + extra, to serve
  • 125 ml (½ cup) pasta cooking water
  • salt and freshly ground pepper to taste
Method:
  1. For the roasted tomatoes, preheat the oven to 180°C. Place the vine tomatoes in a roasting dish, drizzle with olive oil and sprinkle with the chopped rosemary leaves. Season to taste and roast in the preheated oven, 25 - 30 minutes.
  2. For the sauce, heat 45 ml (3 tbsp) olive oil in a large, deep frying pan over medium heat and add the fresh herbs. Fry the herbs, about 3 minutes, then add the garlic and fry, 1 minute further. Add the white wine and simmer until barely any liquid remains, about 3 - 5 minutes.
  3. Add the fresh cream, sun-dried tomatoes and oregano, and bring to a simmer. Remove from the heat, add the grated Parmesan and set the sauce aside until needed.
  4. Just before serving, cook the fresh pasta in a pot of boiling according to the packaging instructions. Before draining, add 125 ml (½ cup) pasta water to the sauce and stir to combine. Season the sauce to taste and bring to a simmer to warm up. As it starts to simmer, remove from heat.
  5. Drain the pasta, add it to the pan with the hot pasta sauce and toss through. Serve the pasta immediately topped with the roasted tomatoes, torn buffalo mozzarella or fior di latte, oregano leaves (if desired), a sprinkling of grated Parmesan and a drizzle of olive oil.

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