Tagliatelle with Cherry Tomatoes Confit, Chiodini Mushrooms, and Pesto
Category: Pasta Dishes | Serves: 4
This delectable dish features fresh, homemade tagliatelle, oven-roasted cherry tomatoes, earthy chiodini mushrooms, and a fragrant, homemade pesto. The unique combination of flavors makes this dish a celebration of Italy’s culinary delights. It’s a perfect balance of aromatic herbs, savory mushrooms, and sweet tomatoes, brought together with a homemade pesto and sprinkled with pine nuts for that added touch of texture. Let’s dive into the recipe for this mouthwatering dish!
Ingredients
| Ingredient | Quantity |
|---|---|
| Egg Tagliatelle | 250g |
| Cherry Tomatoes | 350g |
| Garlic | 1 clove |
| Thyme | 4 sprigs |
| Extra Virgin Olive Oil | 120g |
| Oregano | A pinch |
| Salt (fine) | To taste |
| Black Pepper | To taste |
| Sugar | 15g |
| Coarse Salt | A pinch |
| Basil | 50g |
| Pecorino Cheese | 15g |
| Parmigiano Reggiano DOP | 70g |
| Pine Nuts | 15g |
| Chiodini Mushrooms | 150g |
| White Wine | 50g |
| Parsley | To taste |
Instructions
Step 1: Preparing the Cherry Tomatoes Confit
Begin by preheating your oven to 160°C (320°F). Place the cherry tomatoes on a baking sheet lined with parchment paper, ensuring the cut side is facing up. Prepare a mixture of finely chopped garlic and thyme, then season the tomatoes with a pinch of salt, a dash of black pepper, and sprinkle over the sugar for a hint of sweetness. Drizzle the tomatoes with 20g of extra virgin olive oil, and roast them for about 45 minutes, or until they have softened and begun to caramelize.
Step 2: Preparing the Pesto
While the tomatoes are roasting, prepare the pesto. In a food processor, combine the basil leaves, pecorino cheese, Parmigiano Reggiano, pine nuts, and 100g of extra virgin olive oil. Pulse until a smooth paste is formed. Set the pesto aside in a bowl.
Step 3: Cooking the Chiodini Mushrooms
For the mushrooms, begin by cleaning the chiodini mushrooms. Use a sharp knife to gently scrape off the earthy part of the stems. Rinse the mushrooms under cold water and pat them dry with a paper towel. In a non-stick pan, heat the remaining 20g of olive oil and sauté the garlic until golden. Remove the garlic and add the chiodini mushrooms, sautéing them on high heat for about 10 minutes. Once they’re tender, deglaze the pan with white wine and let it evaporate. Add finely chopped parsley, and season with salt and pepper to taste. Set aside.
Step 4: Boiling the Tagliatelle
Bring a large pot of salted water to a boil. Add the tagliatelle and cook for approximately 5 minutes, or according to the package instructions. Once cooked, drain the pasta, reserving a small cup of pasta water.
Step 5: Bringing it All Together
Once the tagliatelle is cooked and drained, transfer it to the pan with the sautéed mushrooms. Add the roasted cherry tomatoes and pesto, stirring gently to combine all the ingredients. If needed, add a little reserved pasta water to bring the dish together.
Step 6: Plating and Serving
To serve, plate the tagliatelle with a generous helping of mushrooms, tomatoes, and pesto. Garnish with pine nuts and fresh basil leaves for an extra pop of flavor and color.
Enjoy your Tagliatelle with Cherry Tomatoes Confit, Chiodini Mushrooms, and Pesto—an unforgettable Italian pasta dish that’s sure to delight everyone at the table!
Tips:
- For an extra creamy touch, you can mix in a spoonful of ricotta or mascarpone cheese just before serving.
- If you’re unable to find chiodini mushrooms, feel free to substitute with other types of mushrooms like cremini or shiitake.
- The pesto can be made in advance and stored in an airtight container in the fridge for up to 2 days.
This dish is perfect for a family dinner, a date night, or a gathering with friends—packed with vibrant colors and delicious flavors, it’s bound to impress!
