- 2
- 30 mins
4.6/5
(10 Votes)
Ingredients
- 1/3 cup extra-virgin olive oil
- 4 large garlic cloves, thinly sliced
- 1 1/4 pounds plum tomatoes, cored and chopped
- 1/4 teaspoon crushed red pepper
- Salt
- 1/2 pound dried tagliatelle
Preparation
Step 1
In a large, deep skillet, heat the olive oil. Add the garlic and cook over moderate heat, stirring, until softened and fragrant, about 2 minutes. Add the tomatoes, crushed red pepper and a generous pinch of salt and cook, stirring occasionally, until the tomatoes break down and form a sauce, 20 minutes. Season the sauce with salt; keep warm.
Meanwhile, in a large saucepan of salted boiling water, cook the tagliatelle until al dente. Reserve 1/2 cup of the cooking water, then drain well.
Add the pasta and half of the cooking water to the sauce and toss over moderately low heat until coated, 2 minutes; add more of the cooking water if the pasta seems dry. Transfer the pasta to shallow bowls and serve.