Olive Oil & Herb Tagliatelle For 2

Olive Oil & Herb Tagliatelle For 2


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Prep Time: 10 Min
Cook Time: 20 Min

Yields: 2 Servings

• Fill a large pot with cold, salted water and bring to a boil on medium high heat. Add the pasta and cook to al dente according to package directions.

 

• Begin heating 2 Tbsp. of EVOO along with the garlic, pepper flakes, and a pinch of sea salt and pepper on medium heat. Once the garlic and pepper flakes start to pop and sizzle, reduce the heat a bit and stir often. Let that sizzle and cook for a minute before adding in the halved cherry tomatoes and half the fresh parsley. Add another pinch of sea salt, stir, and cook for another 2 – 3 minutes.

 

• The pasta should now be finished, transfer the pasta directly from the pasta water to the frying pan along with another Tbsp. of EVOO if it looks like you need it. Toss the pasta together with everything in the pan and add up to ¼ C of the pasta water to help create a nice, starchy sauce to hold to the pasta.

 

• Now, turn off the heat and add the lemon juice. Add the Grana Padano in batches, folding everything together as you add. Fold in the remaining parsley and fresh basil. Taste and adjust salt / pepper if desired.

 

• For service, split pasta between two bowls and garnish with grana Padano and fresh herbs. ENJOY!

                Grocery List

• 250g Dry Tagliatelle Pasta
• 2 – 3 Tbsp. EVOO
• 4 cloves Garlic, crushed & sliced
• 1 C Medley Cherry Tomatoes, halved
• ¼ C Fresh Parsley, chopped
• 2 Tbsp. Fresh Basil, chopped
• ¼ C + Grana Padano, freshly grated
• ¼ Lemon, juice only
• ¾ Tsp. Red Pepper Flakes
• Sea Salt & Cracked Pepper