I had tasted this kind of pasta during my trip in Sicily with Fab and a few days ago I looked again to the pictures, and I fell on one of our flat. Nothing of the review, I’ve been wanting to make these tagliatelle with almonds and tomato confit ! Well, originally, it was with linguini and I have to say that I think it may be better than the tagliatelle, but in any case, it really is delicious, full of flavors !

This is not the first time that a travel inspires me in my ideas and recipes, moreover, it is often where I find my inspirations, if not, I don’t know about you, but I always tend to go in the same register. Friends and travel allow me to explore new flavours and daring to use other ingredients than those which I have used.
In any case, it was absolutely excellent and very simple to perform without the need of a multitude of ingredients. And if you want, you can add more tomatoes candied cherries whole and mix well, it will be even more creamy !


Tagliatelle with almonds and tomato confit

For 2 Save Print Ingredients

  • 200 g tagliatelle
  • 6 cherry tomatoes confit
  • 2 shallots
  • 100 g almonds salted
  • 3 tablespoons of parmesan cheese
  • 3 tablespoons olive oil
  • Pepper

 

Instructions

  • In a bowl, pestle, crush almonds, add the parmesan, olive oil and a few turn of pepper mill. Book.
  • Cook the tagliatelle and at the same time, chop the shallots and sauté them in a pan with a drizzle of olive oil. When they have blondi, add the tomatoes cut in pieces until they warm up a little.
  • Mix in the almonds and mix well with the tagliatelle.
  • Serve hot.

 


Written by Doc

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