Tagliolini with opposite-leaved saltwort

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MASTERY Level
15 min
912 Views
 
MASTERY Level
0 People
15 min
INGREDIENTS for 0 people
  • ⅝ lb tagliolini
  • 3 ½ oz agretti (opposite leaved saltwort)
  • 1 lb canned tomatoes
  • 1 ½ oz extra virgin olive oil
  • ¾ oz butter
  • 1 ½ oz onion
  • ⅛ oz sugar
  • 1 leaf of bay leaves
  • salt and pepper
Preparation

Heat up the oil in a saucepan; add the onion, very finely chopped, and the bay leaf. Cook for two minutes over a low heat. Add the tomatoes, season with salt, pepper and sugar, then continue to cook for 40 minutes, stirring from time to time. Bring to the boil at least 12 cups of water, salt to taste and toss in both the tagliolini and opposite-leaved saltwort. Drain everything when “al dente” and dress immediately with the tomato sauce, mixing in the butter.

First courses
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