Ingredients for 4 people:
- 250 Gr. TAGLIATELLE DI CAMPOFILONE “Casa Rovigatti”
- 300 Gr. of fresh tuna
- 200 Gr. of cherry tomatoes
- 2 cloves of garlic
- Some capers
- Some pitted black olives
- basil
- EVO Oil “Il Frantoio”,
- Salt and Pepper
Method
In a pan with a drizzle of “Il Frantoio” EVO oil, fry the garlic cloves and cherry tomatoes, adding salt and pepper for 10 minutes, if necessary, add a little cooking water, chop the tuna into large cubes, add it to the sauce of cherry tomatoes with olives and capers and cook for another 5 minutes.
Cook the TAGLIATELLE DI CAMPOFILONE “Casa Rovigatti” in abundant salted water for 3 minutes, drain the pasta in the pan with the sauce and add the basil, stir over moderate heat for 5 minutes, then serve.
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Tagliatelle 250 Grams | Casa Rovigatti Di Campofilone Pasta
$6.59Pasta all’ uovo di Campofilone
Genuine Italian Egg Pasta. Tagliatelle (Italian pronunciation: [taʎʎaˈtɛlle], meaning “to cut”) are a traditional type of pasta from Emilia-Romagna and Marche, regions of Italy. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are typically about 6.5 mm to 10 mm (0.25 to 0.375 inches) wide. Exclusive importer of Pasta all’ uovo di Campofilone in the United States.
The texture is porous and rough, making it ideal for thick sauces, generally made with beef, veal, or pork, and occasionally with rabbit, as well as several other less rich and more vegetarian options, such as “briciole e noci” (with breadcrumbs and nuts), uovo e formaggio (with eggs and cheese a less rich carbonara), or simply “pomodoro e basilico” (with tomatoes and basil), though the classic is a meat sauce or Bolognese sauce. Produced and packed in Campofilone, Italy.
