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Known as tagliatelle all'aglione in Tuscany, this dish is named for the generous amount of garlic (aglio in Italian) in the sauce. It's simple to prepare, but full of Mediterranean flavor. Plus:  More Pasta Recipes 

Food & Wine
May 2014

Gallery

© Con Poulos

Recipe Summary

total:
30 mins
Yield:
2 to 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large, deep skillet, heat the olive oil. Add the garlic and cook over moderate heat, stirring, until softened and fragrant, about 2 minutes. Add the tomatoes, crushed red pepper and a generous pinch of salt and cook, stirring occasionally, until the tomatoes break down and form a sauce, 20 minutes. Season the sauce with salt; keep warm.

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  • Meanwhile, in a large saucepan of salted boiling water, cook the tagliatelle until al dente. Reserve 1/2 cup of the cooking water, then drain well.

  • Add the pasta and half of the cooking water to the sauce and toss over moderately low heat until coated, 2 minutes; add more of the cooking water if the pasta seems dry. Transfer the pasta to shallow bowls and serve.

Make Ahead

The sauce can be refrigerated overnight. Reheat before tossing with the pasta.

Suggested Pairing

Bright, red cherry-inflected Chianti.

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