RomanItalian
Tagliolini with Garlic, Oil, Chili, Cherry Tomatoes and Chicory
by Marco Rufini · 181K subscribers on YouTube
A simple yet flavorful Roman pasta dish featuring fresh tagliolini with a sauté of garlic, chili, cherry tomatoes, anchovy, and chicory, finished with pecorino cheese.
- Difficulty
- easy
Ingredients
11 items- Extra Virgin Olive OilUse enough to coat the bottom of the pan
- GarlicOne clove, peeled and crushed
- Chili PepperFresh chili pepper, to taste, sliced
- Pomodorini Ciliegino Rosso e Datterino GialloA mix of red cherry tomatoes and yellow date tomatoes, halved
- Alice1 anchovy fillet (or more to taste)
- SaltA pinch
- ChicoryPreviously boiled and chopped chicory (wild or cultivated)
- Cooking WaterA little pasta cooking water
- Tagliolino FrescoFresh egg tagliolini (or spaghetti as substitute)
- PecorinoA small amount to bind the sauce (not specified – use Pecorino Romano or similar)
- Pecorino di AmatriceFinal grating – use Pecorino di Amatrice if available, otherwise a sharp pecorino
Method
- Pour extra virgin olive oil into the pan.
- Add garlic and chili pepper.
- Cut the red cherry tomatoes and yellow date tomatoes in half and add them to the pan.
- Add an anchovy and let it melt.
- Add a pinch of salt.
- Add the previously boiled and chopped chicory.
- Add a little cooking water and cook on low heat for 5-6 minutes.
- Cook fresh tagliolini in boiling water for 2 minutes, then drain.
- Add the pasta to the sauce.
- Add a little pecorino cheese, remove from heat, and mix until creamy.
- Finish with pecorino di Amatrice cheese.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
