Best 2 Tomato Basil Tagliatelle Recipes

Indulge in a symphony of flavors with our tantalizing Tomato Basil Tagliatelle. This classic Italian dish combines the freshness of sweet tomatoes, the aromatic essence of basil, and the delightful texture of homemade tagliatelle pasta. Embark on a culinary journey with our diverse variations of this beloved recipe. Discover the simplicity of our classic Tomato Basil Tagliatelle, where fresh and vibrant ingredients take center stage. Delight in the creamy richness of our Creamy Tomato Basil Tagliatelle, where a velvety sauce enhances the flavors of tangy tomatoes and fragrant basil. For a touch of indulgence, try our luxurious Lobster and Tomato Basil Tagliatelle, where succulent lobster morsels elevate this dish to an extraordinary level. And for vegetarians, our Roasted Vegetable Tomato Basil Tagliatelle offers a flavorful and colorful twist, showcasing the vibrant flavors of roasted vegetables. With options for every palate, our Tomato Basil Tagliatelle collection promises a delectable experience that will leave you craving for more.

Here are our top 2 tried and tested recipes!

SPINACH TAGLIATELLE WITH BUTTERY TOMATO SAUCE

Spinach Tagliatelle with Buttery Tomato Sauce image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
3 tablespoons butter
2 to 3 large cloves garlic, chopped
1 large onion, finely chopped
Salt and pepper
Salt and pepper
1 cup chicken stock
Two 32-ounce cans San Marzano tomatoes
Large handful basil
1 pound spinach tagliatelle, egg tagliatelle or spaghetti
Grated Parmigiano-Reggiano

Steps:

Heat the olive oil over medium-low to medium heat, add 2 tablespoons of the butter and melt into the oil. When the butter bubbles add the garlic and onions, and season with salt and a little pepper. Cover and cook to soften, stirring occasionally until the onions are very soft and sweet, about 15 minutes, but not brown. Add the stock and tomatoes to the pot, breaking up the tomatoes with a potato masher or wooden spoon. Add several leaves of basil, torn. Gently simmer to thicken, 20 to 30 minutes.
Bring a large pot of water to boil for the pasta, cook to al dente and reserve 1 cup starchy cooking water. Drain the pasta, add back to the pot but keep off the heat. Toss the pasta with the water, remaining 1 tablespoon butter, half the sauce and some cheese. Serve in shallow bowls topped with more sauce, and pass the cheese at table.
Get Rachael's shopping list for this episode's recipes here.

SPAGHETTI WITH FRESH TOMATO AND BASIL SAUCE

Spaghetti With Fresh Tomato and Basil Sauce image

This recipe came to The Times in 2003 from the chef Scott Conant, who was then cooking at his restaurant L'Impero in Manhattan. It is simple, classic Italian fare that makes the most of summer's tomatoes, but you can also make it with hothouse offerings and it will be delicious.

Provided by The New York Times

Categories dinner, weekday, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 pounds fresh plum tomatoes, blanched, peeled, seeded and quartered
3 ounces olive oil
Salt and freshly ground pepper to taste
1 pinch crushed red-pepper flakes
1 pound dry spaghetti
2 ounces extra-virgin olive oil
1 tablespoon butter
6 leaves fresh basil, shredded
2 tablespoons freshly grated Parmigiano-Reggiano cheese

Steps:

Blanch the tomatoes and remove the skins. Cut in half lengthwise and scoop out the seeds. Cut the tomatoes crosswise. Set aside in a bowl.
Heat 3 ounces olive oil in a large, deep skillet over medium-high heat until it smokes slightly. Add tomatoes, salt, pepper and crushed red pepper. Since the tomatoes will reduce and the salt will be concentrated, it is better to season initially with a lighter hand.
Chop the tomatoes with a potato masher until they are in fine chunks and all their liquid is released. Be sure they are chopped and crushed fine, for a semichunky sauce. Simmer for 25 minutes over medium heat.
While the sauce simmers, heat the water for the pasta. Cook the spaghetti in salted water about half of the way cooked. Drain, reserving some of the water.
Taste the sauce and adjust the seasoning if necessary. Add the pasta to the sauce and cook over medium-high heat until all the liquid is absorbed and the pasta is al dente. If the sauce is over-reduced, use the pasta cooking liquid to adjust it.
At the last moment, remove the pan from the heat; add the extra-virgin olive oil, butter, basil and cheese. Mix thoroughly until the pasta is an orangy color. Taste again and adjust the salt if necessary. Remove to a platter. Serve.

Nutrition Facts : @context http, Calories 852, UnsaturatedFat 32 grams, Carbohydrate 99 grams, Fat 43 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 8 grams, Sodium 1167 milligrams, Sugar 12 grams, TransFat 0 grams

Tips:

Choose ripe, in-season tomatoes. This will ensure the best flavor.
Use fresh basil. Dried basil will not have the same flavor.
Don't overcrowd the pan when cooking the tomatoes. This will prevent them from steaming and becoming watery.
Cook the pasta al dente. This means it should be cooked through but still have a slight bite to it.
Save some of the pasta cooking water. This can be used to thin out the sauce if it becomes too thick.
Serve the pasta with grated Parmesan cheese. This will add a delicious finishing touch.

Conclusion:

This tomato basil tagliatelle is a quick and easy weeknight meal that is packed with flavor. The combination of fresh tomatoes, basil, and Parmesan cheese is a classic for a reason. This dish is sure to please everyone at the table.