Description
A delicious homemade roasted tomato, garlic, and almond pesto paired perfectly with fresh tagliatelle pasta. The pesto features rich roasted tomatoes and garlic blended with toasted almonds, Parmesan, fresh basil, and a hint of balsamic vinegar for depth. Served with tender, freshly made tagliatelle, this recipe is a flavorful and satisfying Italian-inspired dish perfect for a cozy meal.
Ingredients
Scale
Pesto Ingredients
- 4 large tomatoes, halved
- 4 cloves garlic, peeled
- 1/3 cup almonds, toasted
- 1/4 cup Parmesan cheese, grated
- 3 tablespoons olive oil
- 1 tablespoon fresh basil, chopped
- 1 teaspoon balsamic vinegar
- Salt and pepper, to taste
Fresh Tagliatelle Ingredients
- 2 cups all-purpose flour
- 3 large eggs
- Pinch of salt
Instructions
- Make the Pesto: Preheat your oven to 400°F (200°C). Arrange the halved tomatoes and peeled garlic cloves on a baking sheet, then drizzle with 1 tablespoon of olive oil. Roast in the oven for 25-30 minutes until the tomatoes and garlic become soft and caramelized, enhancing their natural sweetness.
- Blend the Pesto: Transfer the roasted tomatoes, garlic, toasted almonds, grated Parmesan cheese, chopped fresh basil, balsamic vinegar, and the remaining 2 tablespoons of olive oil into a food processor. Blend until the mixture is smooth or retains a slight texture, depending on your preference. Season generously with salt and freshly ground black pepper to taste.
- Prepare the Tagliatelle Dough: On a clean work surface, mound the all-purpose flour and create a well in the center. Crack the eggs into the well, then add a pinch of salt. Using a fork, gradually begin incorporating the flour into the eggs until a dough forms. Knead the dough thoroughly for 8-10 minutes until it becomes smooth and elastic. Cover the dough and let it rest at room temperature for 30 minutes to relax the gluten.
- Roll and Cut the Pasta: After resting, roll the dough out thinly using a rolling pin or pasta machine to your desired thickness. Cut into tagliatelle strips approximately 1/4 inch wide. Dust the freshly cut pasta lightly with flour to prevent sticking.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fresh tagliatelle and cook for 2-3 minutes or until al dente. If using store-bought pasta, follow the package instructions for cooking times. Reserve 1/4 cup of the pasta cooking water before draining.
- Assemble and Serve: Drain the pasta and immediately toss it with the roasted tomato, garlic, and almond pesto. Add reserved pasta water little by little to loosen the sauce and help it coat the pasta evenly. Serve the pasta hot, garnished with extra grated Parmesan cheese and fresh basil leaves for an added burst of flavor.
Notes
- To toast almonds, dry roast them in a skillet over medium heat for 3-5 minutes until fragrant, stirring frequently to prevent burning.
- Letting the pasta dough rest is crucial for a tender and manageable dough.
- If you prefer a chunkier pesto, pulse the ingredients less during blending.
- Freshly grated Parmesan adds the best flavor; avoid pre-grated cheese which may contain additives.
- Reserve pasta water to adjust the pesto consistency for a creamier sauce.
