Tagliatelle with black peppercorn and fresh cherry tomatoes
Every now and then I want a ridiculously easy pasta. This is one of them.
Recipe
Cook tagliatelle in a pasta pot according to the packaging
In a separate pan, add ¼ cup olive oil and bring to a medium-low heat
Crush the black peppercorns in a mortar (I use a tablespoon of it but feel free to adjust to taste)
Throw the crushed peppercorns into the pan and let them panfry at low heat for 5 minutes, then take off heat
Pro tip: blooming the peppercorns in oil takes out the heat and accentuates its taste! The dish is not going to have a lot of heat, so feel free to experiment with the quantity of peppercorns.
When the pasta is ready, add 3 tablespoons of pasta water and thinly sliced cherry tomatoes (8-10 tomatoes, but feel free to adjust to taste) into the pan, and mix
Mix in tagliatelle
Plate, add a drizzle of olive oil on top if desired, and a sprinkle of parmesan cheese
That’s it! Happy cooking 🍖