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
- 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.