Tagliatelle and sauce

May 20, 2023
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Photo by Joanne eats well with others
  • Prep time 20 minutes
  • Cook time 10 minutes
  • Serves 4
Author Notes

My mother taught me how to make this sauce, and I’ve altered it a bit, adding garlic and basil. I love making this for dinner with some Italian sausage and sautéed zucchini. For beverages to go with it red wine is usually best. This sauce is based on Marcella Hazaun —LittleChef

What You'll Need
  • For the pasta
  • 1 box of tagliatelle
  • 5 pinches Salt
  • Water
  • For the sauce
  • 1 Can of tomatoes
  • 1 Onion cut in half
  • 5 tablespoons Butter
  • 3 Garlic cloves, smashed
  • 2 teaspoons Salt
  • 4 grates of pepper
  • 2/3 cup Pasta water
  • Fresh cut Basil
  • Fresh grated Parmesan cheese
  1. Dump the can of tomatoes in the iron skillet with heat on high. Smash the tomatoes with a spoon or fork, then stir till the skillet is covered
  2. Cut onion in half, and place it in the skillet with the tomatoes
  3. Peel and smash garlic then put in the skillet with the onion
  4. Add the salt and pepper to the sauce and stir
  5. Use the chiffonade technique to cut the basil, then spread it around the pot
  6. Place three tablespoons butter in the pot, stirring every thirty seconds or so
  7. Cover and let simmer for 5-10 minutes
  8. Place water in a separate large pot with salt
  9. When the water starts boiling place the tagliatelle in the pot with a timer for 9 mins
  10. once pasta is done cooking transfer to the iron skillet and stir with the sauce
  11. And the other 2 tablespoons butter and 2/3 cup pasta water to the skillet. Stir until mixed
  12. Grate some Parmesan cheese
  13. Bon Apetit

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