Spring onions and heirloom tomatoes tagliolini pasta
Ingredients
10 spring onions
2 bay leaves
2 small heirloom tomatoes
1 lb. tagliolini pasta
4 Tbsp parmesan cheese
salt
5 Tbsp oil of olives
Preparation
1
Fill a nice large pan with water and place it on the stove at medium/high.
2
Wash the spring onions and cut them diagonally in thick slices 1/2 inch wide.
3
Add few tablespoons of Extra virgin oil of olive in a large skillet pan and two leaves of bay leaf.
4
Turn the heat on at low/medium and let the oil warm up for 1 minute.
5
Add the spring onions, season with salt, stir and reduce the heat at low. Cover with a lid and let the onions cook for 10 minutes slowly.
6
Slice the tomatoes, take the seeds and the extra water out and cut them in small pieces.
7
One minute before the onions are ready, take the lid off, add the tomatoes, mix and let it cook for the remaining minute.
8
When the water is boiling, add a good tablespoon of sea salt and the pasta and follow the cooking time on the package.
9
Drain the pasta and add it to the sauce.
10
Mix, remove the bay leaves, add few tablespoons of cold Extra virgin oil of olives and a generous handful of grated Parmesan cheese.
11
Mix and serve it immediately.
12
Enjoy!
.
About
Fresh spring onions and heirloom tomatoes combined together for a delicate and light pasta sauce. A 20 minutes easy to prepare recipe for your family and, as always, kids’ friendly.
Other Names:
Tagliolini pasta with spring onions and tomatoes
Yield:
6
Added:
Thursday, May 8, 2014 - 2:10pm
