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Total Recipe Time: 10 to 15 minutes
1/4 cup extra virgin olive oil (60 ml)
2 tablespoons finely chopped flat - leaf parsley
1 fresh thyme spring, finely chopped
1 tablespoon finely chopped fresh oregano
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh basil leaves
1/4 cup peeled, seeded, and finely diced plum tomato (60 ml)
Salt
Freshly ground pepper
8.82 Oz Cipriani Tagliolini (250 g)
2 tablespoon unsalted butter, softened (30g)
1/4 cup freshly grated Parmesan cheese (30g)
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1. |
Bring a large pot of water to a boil while you assemble the ingredients and chop the herbs and tomatoes. Heat the oil in a large skillet over medium-high heat. |
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2. |
Add-1 tablespoon of the parsley, the thyme, oregano, rosemary, basil, tomato, and some salt and pepper and cook for a minutes or so. |
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3. |
Salt the boiling water and cook the pasta for 2 minutes. Maybe a little bit more. Egg pasta needs to be ductile. That’s the way we like it. Drain well in a colander. |
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4. |
Add the pasta, the softened butter, and the Parmesan cheese to the sauce in the skillet and toss well. Transfer to a heated platter and garnish with the remaining parsley. Serve immediately and pass around a small bowl of grated Parmesan cheese. |
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Funded by Cipriani - Harry's Bar |
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