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Recipe for two portions of Tagliatelle Genovese: 1/2 pound dry tagliatelle, 4 tablespoons of store bought pesto (or homemade, if you prefer to make your own pesto), sliced olives, sundried tomato, artichokes and onions, 4 large cloves garlic, salt, 2 tbsp. olive oil.
Bring two liters of salty water to a boil and boil the tagliatelle to the desired doneness. Slice the garlic cloves and fry the slices at medium temperature until lightly brown then place them over tissue paper to drain the excess oil from the garlic chips. In a frying pan, heat 1 tablespoon of olive oil and saute the olives, sundried tomato, artichoke and sliced onion, then add the strained tagliatelle and pesto sauce and toss well. Serve the Tagliatelle Genovese with grated Pecorino Romano cheese and the garlic chips on top of the pasta.
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