Tagliolini With Uncooked Tomato Sauce Tagliolini Alla Checca Recipes

Steps:

• Combine tomatoes, garlic, basil, and olive oil in a non-metal bowl. Stir in salt. Cover with plastic wrap. Allow to sit at room temperature at least 2 hours, or as long as 10 hours.
• Cook pasta in a large pot of boiling salted water until al dente. Drain. Pour uncooked sauce over hot pasta, and toss. Add grated Parmesan cheese to your liking.

Steps:

• Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring often, about 8 minutes.
• Meanwhile, combine the next 7 ingredients in a food processor. Pulse just until the tomatoes are coarsely chopped (do not puree).
• Drain the pasta, reserving some of the pasta water. Toss the pasta with the tomato mixture and fresh mozzarella in a large bowl. Add some of the reserved pasta water (about 1/4 cup) if the sauce looks dry. Serve immediately.

Steps:

• Combine in food processor. Pulse until coarsely chopped, being careful not to puree. Season with salt and pepper.

Steps:

• Cook the fresh tagliolini in fresh Chicken Stock, not in water. Add a bit of salt to the stock.
• Drain, reserving the stock for another use, and toss the pasta with a bit of butter.
• Place the pasta on separate serving plates and grate a bit of white truffle over each.
• You will not need cheese or parsley--none of the usual arnishes. Let the truffle speak for itself.

Steps:

• In the bowl of a food processor, pulse the cherry tomatoes, scallions, garlic, Parmesan, basil, and oil just until the tomatoes are coarsely chopped (do not purée). Transfer the sauce to a large bowl. Stir in the mozzarella cheese and 1/2 teaspoon each of salt and pepper. Season the sauce with more salt and pepper to taste. Toss the sauce immediately with your choice of freshly cooked pasta.

Steps:

• In large bowl, stir together tomatoes, olive oil, crushed peppers, and salt.
• Let this mixture marinate for at least 20 minutes at room temperature, stirring occasionally.
• While mixture is marinating, prepare pasta, making sure to reserve 1/2 cup of cooking water from finished pasta.
• Stir reserved (hot) water and basil into tomato mixture.
• Add pasta and toss to coat.
• Add romano cheese and toss again.
• Serve immediately.

Steps:

• Bring 4 quarts of water to a boil.
• Add a tablespoon of salt and the pasta.
• Be sure all the strands are submerged.
• While that cooks combine tomatoes, mozzarella and herbs.
• Season with salt and pepper.
• Heat oil in a saucepan until smoking hot.
• Pour over the tomato mixture.
• When pasta is done, drain and add to the tomato mixture.
• Toss until well coated.
• Cover bowl and let stand about 2 minutes so the cheese begins to melts.

Steps:

• Combine tomatoes, garlic, basil, and olive oil in a non-metal bowl.
• Stir in salt.
• Cover with plastic wrap.
• Allow to sit at room temperature at least 2 hours, or as long as 10 hours.
• Cook pasta in a large pot of boiling salted water until al dente.
• Drain.
• Pour uncooked sauce over hot pasta, and toss.
• Add grated Parmesan cheese to your liking.