Luisa Morón, food blogger at www.cocinandoconmicarmela.com, makes our mouths water with a recipe you'll love: it's easy to prepare, its base is pasta (a guaranteed success!) and it's delicious. I encourage you to try it!
After the holidays it's time to eat at home and healthily. Our recipe today features a very handy and appreciated ingredient: pasta. If we know how to combine good pasta with good ingredients we can achieve truly luxurious dishes.
Today I opted for tagliatelle, a type of long pasta, narrow and flat, that form part of the Set of dry pastas of Italian origin. Although the ones known throughout Europe and other places come directly from Italy, there is debate about their origin, since in China noodles similar to tagliatelle have been prepared for more than a millennium before they appeared in Italy. The difference lies in the flour: the Chinese ones are made from rice or soy, whereas Italian tagliatelle are wheat-based.
For cooking this pasta I used a Shallow Casserole, but when it came time to sauté them I did it with my new Le Creuset sauté pan. Now we move on to the preparation.
Ingredients (for 2 people):
200 gr of tagliatelle
4 large saffron milk caps
2 garlic cloves
Rosemary to taste
Parmesan to taste
Oil, pepper and salt
Preparation:
Put the pasta into boiling salted water. Check the cooking time recommendations. It depends on each person whether they prefer the pasta more “al dente” or not.
Meanwhile, slice the garlic cloves and cut the saffron milk caps into small cubes. In our sauté pan we add 3 tablespoons of oil and if you like you can add a little butter (about the size of a walnut). When the oil is hot, add the sliced garlic and brown carefully so it doesn't burn, add the saffron milk caps and brown for about 10 minutes.
When the pasta is ready, add it to the pan and toss, moving with a wooden spatula so as not to scratch it. Add the rosemary so it releases its aroma; if you don't like it you can omit it. Season with salt and pepper and continue tossing for about 5 minutes, no more.
A tip: when I add the tagliatelle, I add two or three tablespoons of the cooking water; this way the tagliatelle won't stick together.
Ready to serve. We can add grated Parmesan if desired.
An easy and simple recipe to make. I hope you enjoy it as much as I do.
