Rustic Handmade Tagliatelle with Tomato-Basil Sauce

By AislePrompt Editorial · Published 2026-08-09 · Updated 2026-08-09

Freshly rolled tagliatelle pasta dressed in a vibrant tomato-basil sauce, inspired by traditional Italian handmade pasta techniques. This Italian-inspired pasta recipe (vegetarian), ready in about 70 minutes, pairs all-purpose flour, large eggs, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

• 2 cups all-purpose flour
• 3 large eggs
• 1 tsp salt
• 1 tbsp extra virgin olive oil
• 4 cups chopped ripe plum tomatoes
• 3 minced fresh garlic cloves
• 1/2 cup chopped fresh basil leaves
• 1 tsp granulated sugar
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup grated parmesan cheese
• 2 tbsp for sauce extra virgin olive oil

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: On a clean surface, mound 2 cups all-purpose flour and create a well in the center. Crack 3 large eggs into the well, add 1 tsp salt and 1 tbsp extra virgin olive oil.
2. Step 2: Using a fork, gradually incorporate flour into eggs until dough forms, then knead by hand for 8-10 minutes until smooth and elastic. Wrap in plastic and rest for 30 minutes.
3. Step 3: While dough rests, heat 2 tbsp extra virgin olive oil in a saucepan over medium heat. Add 3 minced fresh garlic cloves and sauté for 1 minute until fragrant.
4. Step 4: Add 4 cups chopped ripe plum tomatoes, 1 tsp granulated sugar, 1 tsp kosher salt, and 1/4 tsp black pepper. Simmer uncovered for 20 minutes until sauce thickens.
5. Step 5: Roll out dough into thin sheets and cut into 1/4-inch wide tagliatelle. Boil in salted water for 2-3 minutes until al dente.
6. Step 6: Drain pasta and toss immediately with the tomato-basil sauce and 1/2 cup chopped fresh basil.
7. Step 7: Serve topped with 1/2 cup freshly grated parmesan cheese.