With the summer and brighter days comes the need for lighter meals and quick and easy recipes so you aren’t stood in a hot kitchen during the hotter days cooking for hours on end! Here at Diforti we are happy to share our new Summer Lemon Tagliatelle dish featuring Sicilian Anchovy fillets, Fresh Cherry Tomatoes, Garlic, Fresh Parsley all topped with lemon zest for you to enjoy at home! Follow along with our ‘Cooking at home’ recipe video that we have put together as well to really get stuck into the recipe! What is great about Tagliatelle is how versatile an ingredient it is, there are endless pairings with this wonderful pasta so don’t be afraid to experiment with what you put in your dish!
Follow along with our recipe video over on our Facebook here: https://www.facebook.com/Difortis/posts/3274044312686564
WHAT YOU WILL NEED:
- Lemon Tagliatelle 250g
- Sicilian Anchovy Fillets 90g
- Fresh Cherry Tomatoes (as many as you prefer)
- Fresh Garlic (1-2 cloves)
- Fresh Parsley (a handful finely chopped)
- Fresh Lemon for zest garnish
- Italian Extra Virgin Olive Oil
- A pinch of salt
COOKING TIME: 10 MINS MAX
STEP ONE: Start by preparing the fresh ingredients. Chop the cherry tomatoes into halves or quarters (whichever you prefer) and put to one side in a bowl. Crush the garlic clove(s) and remove the outer skin before finely chopping and adding to the bowl you set aside earlier. Also chop the handful or fresh parsley (flat leaf or curly leaf work fine) as finely as you can and set aside in a separate bowl to the other ingredients as we will use this to garnish as well later. Then lastly you can chop the anchovy fillets, we saved the messiest for last! Chop into whatever size suits your taste and add to the bowl with alongside your cherry tomatoes and garlic.
STEP TWO: Now you are ready to put the Tagliatelle on the boil! Bring a large pot of water to the boil, making sure to add a pinch of salt to help it along. Once boiling simply place the Tagliatelle in the water gently and allow to slowly sink into the water. Leave to boil for 4-6 MINS depending on how al dente you enjoy your pasta. After the first 2 MINS you can stir the Tagliatelle to separate the pasta a bit and continue to cook until the time is up. IMPORTANT NOTE: Be sure to save a cup of starchy water from your pasta before you drain it! You will need this later on in the recipe.
STEP THREE: It is time to drain that wonderful Tagliatelle now and set aside while you bring another pan to heat with some Italian extra virgin olive oil. Once ready add the chopped ingredients from earlier and lightly saute for about 2 MINS on a medium heat. After this time then go ahead and add the Tagliatelle you drained moments earlier along with the starchy water we kept to one side as well. Stir all the ingredients together well and sprinkle in about half of the fresh parsley you chopped earlier into the pan, then allow to cook for a further 1-2 MINS to allow everything to marry together nicely.
STEP FOUR: Final step is to plate the Tagliatelle and garnish. In order to get small circular towers of pasta, use a fork to grab and twist the pasta on a spoon and then simply place onto the plate and repeat for the rest of the dish. Once you have the desired amount of pasta simply sprinkle with the fresh parsley you saved and grate a bit of lemon zest over the top to finish garnishing! Try to resist taking too many photos of your tasty dish and make sure to eat it while it’s hot!
Be sure to share your creations and tag us on social media @difortis as we love to see all your great recipes and ideas!