Tagliatelle with Spinach and Sun-Dried Tomatoes | Quick Italian Classic
(0)
25 min
Quick
Sezamo
O rețetă italiană clasică, rapidă și plină de culoare: paste tagliatelle al dente îmbrăcate într-un sos mătăsos de spanac baby proaspăt, roșii uscate aromate, usturoi rumenit delicat și parmezan maturat. Gata în doar 20 de minute, perfectă pentru un prânz rafinat sau o cină savuroasă în familie.
Ingredients
Preparation method
Preparation and boiling the pasta
Boil the tagliatelle pasta in a large pot of salted boiling water according to the package instructions until al dente. Reserve about 100 ml of the pasta cooking water before draining.
Meanwhile, peel the garlic and slice it thinly. Cut the sun-dried tomatoes into thin strips, and rinse and gently pat dry the baby spinach leaves if needed.
Making the sauce and sautéing
In a deep, large skillet, heat the extra virgin olive oil together with the butter over medium heat. Add the sliced garlic and chili flakes, sautéing for 1 minute until the garlic releases its aroma without browning excessively.
Chef's tip
Do not discard the pasta cooking water! The starch in this water is the Italian secret to binding a silky, smooth sauce without cream.
If you would like an extra refreshing touch, you can grate a little fine zest of unwaxed lemon at the end, right before serving.
15 min
Quick
