Fresh Tagliolini with Cherry Tomatoes, Chili, and Garlic

Tagliolini alle Vongole Fujute: A Delightful First Course
Category: Pasta Dishes
Serves: 4

Ingredients:

Instructions:

1. Prepare the Cherry Tomatoes: Begin by rinsing the cherry tomatoes, removing their stems, and patting them dry with a clean kitchen towel. Slice them into halves, allowing their sweet juices to seep out. Set them aside.

2. Chop the Fresh Chili: Remove the stem from the fresh chili pepper and slice it into thin rounds. This will give the dish a mild, yet noticeable heat.

3. Garlic Prep: Peel and finely slice the garlic clove. This will infuse the oil with its aromatic flavor.

4. Cook the Tomatoes: Heat the extra virgin olive oil in a large pan over medium heat. Once the oil is hot, add the cherry tomatoes, stir them occasionally, and season with a pinch of salt. Cook them until they soften and begin to release their juices, which should take about 5-7 minutes. Be sure to remove the garlic from the pan once the tomatoes have softened, as it may burn if left too long.

5. Prepare the Pasta: While the tomatoes cook, bring a large pot of salted water to a boil. Once boiling, add the egg tagliolini pasta and cook it until it’s al dente, which usually takes about 5-7 minutes.

6. Chop the Parsley: While the pasta cooks, take a bunch of fresh parsley and finely chop the leaves. This will add a refreshing herbaceous note to the dish at the end.

7. Combine Pasta and Sauce: Once the pasta is ready, drain it about halfway through its cooking time (keeping some of the pasta water), and add it directly to the pan with the cooked tomatoes. Stir the pasta into the sauce, adding a ladleful of the reserved pasta water to help it finish cooking and absorb the flavors of the sauce. Allow the pasta to ‘risottare’—finish cooking in the pan and absorb the sauce for another 2-3 minutes.

8. Final Touches: Once the pasta is perfectly coated with the sauce and has absorbed the flavors, remove it from the heat. Sprinkle the chopped parsley over the top, and give it a final stir to incorporate the fresh herb.

Serving:
Your Tagliolini alle Vongole Fujute is now ready to be served! The combination of the fresh tomatoes, olive oil, garlic, chili, and parsley will deliver a deliciously flavorful pasta dish, perfect for a light, yet satisfying meal. Serve hot, and enjoy the burst of fresh flavors in every bite.

Cooking Tip:
For an extra depth of flavor, you can use a splash of white wine in the sauce after sautéing the garlic and chili for a subtle acidity that balances the sweetness of the tomatoes.

Nutritional Information (per serving):

This dish brings a delightful Mediterranean vibe to your dinner table, offering a harmonious blend of fresh, vibrant flavors.