Authentic Homemade Tagliatelle with Classic Tomato Basil Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

Freshly made pasta ribbons tossed in a vibrant tomato-basil sauce, capturing the essence of Italian home cooking with perfectly al dente texture. This italian-inspired pasta ready in about 50 minutes blends all-purpose flour, large eggs, fine sea salt into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 520 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 200g all-purpose flour
• 3 large eggs
• 1/2 tsp fine sea salt
• 1 tbsp extra-virgin olive oil
• 2 tbsp tomato paste
• 1/2 cup diced onion
• 2 cloves minced garlic
• 400g crushed tomatoes
• 1/4 cup fresh basil
• 1 cup pasta water

Instructions

1. Step 1: In a large bowl, mix 200g all-purpose flour and 1/2 tsp fine sea salt. Create a well in the center and add 3 large eggs and 1 tbsp extra-virgin olive oil. Using a fork, combine until shaggy, then knead on a floured surface for 8-10 minutes until smooth and elastic.
2. Step 2: Wrap dough tightly in plastic wrap and rest at room temperature for 30 minutes to relax gluten.
3. Step 3: Roll rested dough through a pasta machine to the thinnest setting (about 1/16 inch thick), then cut into 1/2-inch wide ribbons and let dry on a floured surface for 10 minutes.
4. Step 4: Heat 2 tbsp olive oil in a saucepan over medium heat. Add 1/2 cup diced onion and sauté for 5 minutes until translucent and fragrant, not browned.
5. Step 5: Add 2 minced garlic cloves and cook for 1 minute until aromatic, then stir in 2 tbsp tomato paste and cook for 2 minutes until deep red.
6. Step 6: Add 400g crushed tomatoes, 1/4 cup fresh basil, and a pinch of salt. Simmer uncovered for 20 minutes until thickened and coating the back of a spoon.
7. Step 7: Boil 4 quarts of salted water in a large pot. Add 12 oz (340g) tagliatelle and cook for 2 minutes until al dente, stirring occasionally to prevent sticking.
8. Step 8: Drain pasta, reserving 1 cup pasta water, then toss immediately with the warm tomato sauce and 2 tbsp reserved pasta water until sauce clings evenly to strands.