Categories: Pasta
Ingredients
- 8 oz egg tagliatelle
- 8 oz spinach tagliatelle
- 3 oz olive oil
- 1 garlic clove, chopped fine
- 2 shallots, chopped
- 8 oz cherry tomatoes, washed
- 2 stems basil
- 2 oz toasted bread crumbs
- 2 basil sprigs
- salt to taste
Directions
-
Bring a large pot of water to a boil, then salt well. Toss both pastas into the pot and cook until al dente.
-
Meanwhile, heat 2 oz of olive oil in a nonstick pan and saute garlic and shallots for 2-3 minutes, or until lightly browned and fragrant.
-
Add cherry tomatoes. Saute for 2-3 minutes, heating tomatoes through until they begin to burst.
-
Drain pasta well and add to sauce. Saute an additional 2-3 minutes. Tear basil into large pieces and mix with pasta.
-
Serve on a large platter. Garnish with remaining 1 oz of olive oil, toasted breadcrumbs, and basil sprigs just prior to serving.