Tomato Basil Tagliatelle

Name: Tomato Basil Tagliatelle
Cook time: 10 min
Yield: 4 servings
Cuisine: United Kingdom
Ingredients: 4 large tomatoes, diced; ½ cup chopped fresh basil; ¼ cup red wine vinegar; 2 tablespoons olive oil; 2 tablespoons chopped fresh oregano; ½ pound dry tagliatelle or wide fettucine pasta; 1 tablespoon shredded Parmesan cheese

A super easy, fresh, fast pasta dish that can be made as a main course or side dish. I always try to make it with heirloom tomatoes when they are in season.

INGRIDIENT

4 large tomatoes, diced

½ cup chopped fresh basil

¼ cup red wine vinegar

2 tablespoons olive oil

2 tablespoons chopped fresh oregano

½ pound dry tagliatelle or wide fettucine pasta

1 tablespoon shredded Parmesan cheese

DIRECTION

Step: 1

Stir together the tomatoes, basil, red wine vinegar, olive oil, and oregano in a bowl; allow mixture to stand at least 10 minutes.

Step: 2

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the tagliatelle pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but still firm, about 8 minutes. Drain well. Mix the hot cooked tagliatelle into the tomato mixture; sprinkle with Parmesan cheese to serve.

NUTRITION FACT

Per Serving: 309 calories; protein 9.9g; carbohydrates 50g; fat 8.9g; cholesterol 0.9mg; sodium 33.7mg.

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