Our Cookbook

Italian

Slow-roasted tomato and shallot tagliatelli

  • YieldServes 2
  • Prep15m
  • Cook2h
  • Effortweekend

  • 300–400g cherry tomatoes
  • 5 shallots
  • 200g fresh tagliatelli
    Pasta dough make 1× batch

    Ingredients

    • 200g 00 flour
    • 2 large eggs

    Method

    1. Mix the eggs and flour, and knead for a minute or two to combine.
    2. Wrap in cling film and rest in the fridge for 30-60 minutes (the dough, not you).
    3. Split the dough into 4, keeping the pieces wrapped until you start working them.
    4. Run a piece through the pasta roller on the widest setting a few times, until it’s glossy
    5. Reduce the width one notch at a time until you get to 7 (of 8).
    6. Cut into 3mm strips, or any shape you might like
    Full recipe
  • Black pepper
  • Olive, grapeseed, or any high-smoke-point oil
  • extra virgin olive oil
  • Parmesan

Method

  1. Preheat the oven to 150℃.
  2. Halve the cherry tomatoes and lie face-up in an oiled roasting tin.
  3. Drizzle with a little oil, salt, and freshly ground black pepper.
  4. Quarter the shallots lengthwise and add to another roasting tin. Toss with a glug of oil, balsamic vinegar and a pinch of salt.
  5. Roast for around an hour.
  6. Cook your pasta.
  7. When the pasta is ready, add it to the tomatoes with a ladle of the pasta water.
  8. Add the shallots, and a generous glug of good extra-virgin olive oil.
  9. Serve with ground black pepper, parmesan.

Sub-recipes

Pasta dough

Serves 2

Method

  1. Mix the eggs and flour, and knead for a minute or two to combine.
  2. Wrap in cling film and rest in the fridge for 30-60 minutes (the dough, not you).
  3. Split the dough into 4, keeping the pieces wrapped until you start working them.
  4. Run a piece through the pasta roller on the widest setting a few times, until it’s glossy
  5. Reduce the width one notch at a time until you get to 7 (of 8).
  6. Cut into 3mm strips, or any shape you might like