Tagliatelle with Tomato and Basil Sauce Recipe – Timperio



Giuseppe Timperio

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    Prep time

    5 mins

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    Cook time

    15 mins

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    Total time

    20 mins

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Today I felt like having a simple lunch. I looked into my pantry, and I've spotted a can of peeled tomatoes, garlic, and a few leaves of fresh basil. That's when the idea came to mind, and I've thought of putting these ingredients together! Tagliatelle with tomatoes and fresh basil sauce just a handful of ingredients. Their freshness and the right doses are thus critical to turning this otherwise plain dish into something special for your taste buds.


  • 1 qt Clove of Garlic

  • 20 ml Timperio Nobile/Gentile/Organic extra virgin olive oil

  • 150 g Whole peeled tomatoes

  • 5 qt Fresh basil leave

  • 120 g Tagliatelle pasta

  • 1 pinch Salt to taste

  • 1 pinch Black pepper to taste


  • First thing, start preparing the so-called "soffritto". In a large frying pan, add the clove of garlic (smashed), and the extra virgin olive oil. Turn on the heat, a low heat fire, stir and let it cook until the garlic starts to turn golden. At this point, you can remove the garlic if you wish.

  • Add the peeled tomatoes to the pan, and mix them with the oil. Add a pinch of salt, and black pepper, and let the sauce cook for 10 min over low- to medium- heat. Stir occasionally. In the meantime, by following the instruction on the pasta box, start preparing the pasta, and cook it "al dente".

  • Hand-torn the basil leaves, and add them to the sauce.

  • Once the pasta is ready, make sure that the tomato sauce is tossed with the pasta before it hits the plate over medium heat for 30- to 40- second. If you like, top the pasta with some grated cheese such as Parmigiano Reggiano or Grana Padano.

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