Saturday, 5 May 2012

Tagliatelle with Tomatoes and Balsamic Vinegar

Tagliatelle with Tomatoes
and Balsamic Vinegar

150g Tagliatelle
6tbsp olive oil
2tbsp balsamic vinegar
10 cherry tomatoes, halved horizontally, seeds squeezed out
5 torn basil leaves
grated Parmesan

Place a pan of water on to boil for the Tagliatelle, once the water is at a rolling boil add a good couple of pinches of salt. Then add the tagliatelle,

In a bowl whisk together the olive oil and balsamic vinegar, then pour into a pan over a medium heat, warm for a minute or so then add the tomato halves and stir briefly. Add the basil leaves, by now the pasta should be cooked so remove from the water and add to the tomatoes and toss well so the tagliatelle is coated with the balsamic oil.

Serve in a bowl with a sprinkling of grated Parmesan.