Tagliolini with Fresh Salsa and Ricotta Salata
- Difficulty: Easy
- Servings: 6 to 8
- Nutritional Information per Serving: Calories 283, Total Fat 13 g, Saturated Fat 3 g, Carbs 33 g, Fiber 2 g, Sugar 4 g, Protein 10 g, Cholesterol 46 mg, Sodium 540 mg
- Total Time: 1 hour 30 minutes
- Active Time: 30 minutes
Whip up this vibrant, fresh pasta dish bursting with summer flavorsperfect for impressing guests with minimal effort!
- 2 pounds heirloom tomatoes (assorted colors for beauty), stemmed, seeded, and diced into 1/4-inch pieces
- Kosher salt
- 1 red onion, diced into 1/4-inch cubes
- 1 zucchini, seeded and diced into 1/4-inch pieces
- 1 bunch pencil asparagus, sliced into 1/4-inch rounds
- 8 basil leaves, sliced into thin ribbons (chiffonade)
- 5 sprigs fresh oregano, leaves finely chopped
- 2 garlic cloves, crushed and finely minced
- Pinch of crushed red chili flakes
- 1/4 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 pound fresh tagliatelle or tagliolini pasta
- Generous finishing drizzle of high-quality olive oil
- 1 cup coarsely grated ricotta salata (a dried, salted ricotta cheese)
- Toss diced tomatoes in a large bowl with a pinch of salt. Let sit while prepping other ingredientsthis draws out liquid for a perfect sauce base.
- Mix in red onion, zucchini, asparagus, basil, oregano, garlic, chili flakes, olive oil, and vinegar. Season boldly with salt, taste, and adjust. Let flavors marry for at least 1 hourpatience rewards with magic!
- Boil a large pot of heavily salted water.
- Warm two-thirds of the salsa in a large skillet over medium-high heatjust gently heat to preserve crisp veggie texture.
- Cook pasta in boiling water until al dente, 2 to 3 minutes. Drain, reserving 1/2 cup pasta water.
- Add pasta to skillet; toss vigorously. Use reserved water to loosen sauce if needed. Stir in extra raw salsa for more vibrancy, or save for later.
- Cook until pasta water evaporates. Drizzle with premium olive oil and stir to shine.
- Serve hot, topped with grated ricotta salata. Watch it disappearpure joy in every bite!
Recipe adapted from COOK LIKE A ROCK STAR by Anne Burrell and Suzanne Lenzer, Copyright 2011, published by Clarkson Potter, an imprint of Penguin Random House.
