Categories: Pasta

Ingredients

• 8 oz egg tagliatelle
• 8 oz spinach tagliatelle
• 3 oz olive oil
• 1 garlic clove, chopped fine
• 2 shallots, chopped
• 8 oz cherry tomatoes, washed
• 2 stems basil
• 2 oz toasted bread crumbs
• 2 basil sprigs
• salt to taste

Directions

1. Bring a large pot of water to a boil, then salt well. Toss both pastas into the pot and cook until al dente.

2. Meanwhile, heat 2 oz of olive oil in a nonstick pan and saute garlic and shallots for 2-3 minutes, or until lightly browned and fragrant.

3. Add cherry tomatoes. Saute for 2-3 minutes, heating tomatoes through until they begin to burst.

4. Drain pasta well and add to sauce. Saute an additional 2-3 minutes. Tear basil into large pieces and mix with pasta.

5. Serve on a large platter. Garnish with remaining 1 oz of olive oil, toasted breadcrumbs, and basil sprigs just prior to serving.

Email to a friend | Print this recipe | Back