Tagliatelle Genovese pasta picture


1/2 pound dry tagliatelle pasta,
4 tablespoons of store bought pesto
(or homemade, if you prefer to make
your own pesto sauce),
2 Tbsp. sliced green olives,
1 Tbsp. sliced sun-dried tomato,
1/4 cup artichokes hearts,
1/4 onion, sliced,
4 large cloves garlic,
salt to taste,
2 Tbsp. grated Pecorino Romano cheese,
2 tbsp. extra virgin olive oil.

Recipe: Bring two liters of water with salt in it to a rolling the 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 the same olive oil from the garlic chips and saute the olives, sun-dried 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. Tagliatelle is much thinner pasta than fettuccine and doesn't need to be boiled for too long. Usually 5-6 minutes is enough. Alternatively you can use homemade fettuccine for this recipe.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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