Chef's Recipe


Tagliatelle with Roasted Tomatoes

This uncomplicated yet exquisite dish calls for a visit to a fresh pasta shop, or make your own pasta from your favorite recipe. You’ll want a supple canvas to convey the sauce’s delectable flavors.


Tagliatelle with Roasted Tomatoes

  • 4 ripe medium plum or Roma tomatoes
  • 4 tablespoons olive oil
  • 2 teaspoons minced fresh garlic
  • 2 tablespoons very thinly sliced basil
  • 1 small onion, finely chopped
  • 1 cup dry white wine
  • 1 cup heavy cream
  • Juice of 2 lemons
  • 1 teaspoon prepared horseradish
  • Salt
  • Freshly ground black pepper
  • Pinch sugar
  • 3 pounds fresh long, flat pasta, or 1 pound good-quality dried tagliatelle, preferably imported Italian.
  • 2 tablespoons basil oil, for garnish
  • Very thinly shaved Parmesan, for garnish


Tagliatelle with Roasted Tomatoes

For the tomatoes

Preheat oven to 425F. Quarter tomatoes lengthwise, remove their seeds, and cut wedges in half. Gently toss in a bowl with 2 tablespoons olive oil, 1 teaspoon garlic, and basil. Place tomatoes on baking sheet. Roast until beginning to dry and wrinkle, about 20 minutes.

For the sauce

In a large skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add onion and remaining 1 tablespoon garlic and cook until translucent. Add wine and reduce by four-fifths. Add cream and reduce by one-half. Stir in lemon juice and horseradish. Season with salt, pepper, and sugar.

For the pasta

Cook pasta in a large pot of boiling salted water until tender but firm, 1 to 2 minutes for fresh, depending on thickness, or 9 to 12 minutes for dried. Drain and transfer to a large warmed serving bowl. Add sauce and toss. Divide among plates, drizzle with basil oil, and top with roasted tomatoes. Garnish with Parmesan shavings.


Vacation Side Travel

Steven Talbott
Vacation Side Travel

533 Church St Ste #278
Nashville, TN 37219

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