Tagliatelle with Cherry Tomatoes

Make this recipe at home with your choice of Jovial Gluten Free Egg Tagliatelle or Bionaturae Traditional Egg Tagliatelle. This dish is best when you can find ripe and juicy cherry tomatoes, and fortunately here in the United States, it’s becoming increasingly common to find locally-grown greenhouse cherry tomatoes year-round!Over the summer, Giulia worked on several recipes for the Jovial staff, all inspired by her summer visiting Connecticut—including this one. While in town, she visited an organic farm stand down the road from the office and found a beautiful carton of cherry tomatoes. Giulia returned to the office and heated up a pan of our Extra Virgin Olive Oil, sizzled up a few anchovies, and melted down the ripe tomatoes into a juicy and flavorful sauce. She tossed in cooked egg tagliatelle and topped it all with chunks of fresh burrata and strips of basil. The dish made for a truly wonderful lunch for our office staff, one that we’ve been looking forward to being published so we can recreate it on our own!

Instructions

1. Heat 3 tablespoons of olive oil in a pan on medium heat. Once hot, add the anchovies and let them sizzle. Mix them around until they melt and combine with the olive oil.
2. Once the anchovies melt, add the cherry tomatoes. Stir a few times and salt to taste. Cover the pan with a lid and let cook for about 10 minutes, stirring the sauce every 2-3 minutes. If the cherry tomatoes are sticking to the pan, lower the heat.
3. While the sauce cooks, heat a large pot of salted water until it boils. Cook the tagliatelle according to the instructions on the package. Once the pasta is al dente, strain it (reserving a quarter cup of pasta water) and add it directly to the sauce in the pan. Lower the heat and toss the sauce and pasta along with the reserved pasta water and fresh basil, until all the pasta is coated in sauce.
4. Serve the pasta topped with fresh burrata torn into pieces and more basil, enjoy!