Via Emilia-Style Fresh Tagliatelle with Tomato and Basil
A simple Italian pasta dish featuring fresh tagliatelle tossed in a bright tomato and basil sauce, inspired by the classic flavors of Emilia-Romagna. This italian-inspired pasta (vegetarian) ready in about 22 minutes pairs fresh tagliatelle pasta, extra virgin olive oil, thinly sliced garlic cloves 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
- 12 oz fresh tagliatelle pasta
- 3 tbsp extra virgin olive oil
- 3 thinly sliced garlic cloves
- 4 large, diced ripe plum tomatoes
- 1/2 cup, torn fresh basil leaves
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/2 cup freshly grated Parmesan cheese
- 1/4 tsp optional red pepper flakes
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz fresh tagliatelle pasta and cook for 3-4 minutes until tender but still firm to the bite (al dente). Reserve 1/2 cup pasta water and drain pasta.
- Step 2: While pasta cooks, heat 3 tbsp extra virgin olive oil in a large skillet over medium heat. Add 3 thinly sliced garlic cloves and sauté for 1-2 minutes until fragrant and lightly golden but not burnt.
- Step 3: Add 4 large diced ripe plum tomatoes, 1 tsp salt, 1/4 tsp freshly ground black pepper, and 1/4 tsp red pepper flakes if using. Cook for 5-7 minutes until tomatoes break down and form a sauce.
- Step 4: Add the drained pasta to the skillet along with 1/2 cup reserved pasta water and 1/2 cup freshly grated Parmesan cheese. Toss vigorously for 1-2 minutes until the cheese melts into the sauce and coats the pasta.
- Step 5: Remove from heat and stir in 1/2 cup torn fresh basil leaves. Serve immediately with extra Parmesan on the side.
Equipment for this recipe
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Frequently asked questions
How long does Via Emilia-Style Fresh Tagliatelle with Tomato and Basil take to make?
Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Via Emilia-Style Fresh Tagliatelle with Tomato and Basil?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh tagliatelle pasta from drying out.
Can I substitute ingredients in Via Emilia-Style Fresh Tagliatelle with Tomato and Basil?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Via Emilia-Style Fresh Tagliatelle with Tomato and Basil for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Via Emilia-Style Fresh Tagliatelle with Tomato and Basil vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
