Gather Around the Table 

 

Tagliatelle Pomodoro

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Pomodoro Sauce

 

2 containers of cherry tomatoes

1/4 cup chicken broth 

2 Tbs. unsalted butter 

1 small shallot diced 

3 garlic cloves, minced

1/4 cup chopped parsley 

5 basil leaves, julienned

1 tsp. salt

1 tsp.  fresh ground black pepper

4  Tbs. olive oil ​

Grated cheese

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1 lb. Tagliatelle pasta

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Fill a large stock pot 3/4 full with water and bring to a boil.  In a large sauté pan on medium heat add oil and butter, once melted add in shallot and garlic sautéing for about 3 minutes.  Add cherry tomatoes, salt, black pepper and continue to cook until they start to soften, then with the back of a wooden spoon press down the tomatoes to break open than add chicken broth, basil, and turn sauce down to a low simmer.  By this time the water should be boiling, add salt and Tagliatelle, stirring occasionally cook until just under al dente 7 minutes.  Add Tagliatelle and parsley to sauce with about a 1/4 cup pasta water tossing until coated. Sprinkle generously with grated cheese and enjoy!        

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