Tagliatelle with Tomato and Parmigiano Reggiano

Tagliatelle with Tomato and Parmigiano Reggiano
Chef Steve Samson is showing you how to make the perfect red sauce to accompany your pasta.


  • one package dried egg tagliatelle (available at Italian specialty stores)
  • one diced medium onion
  • one can crushed San Marzano style tomatoes
  • three tablespoons extra virgin olive oil
  • eight torn basil leaves, plus four basil tops for garnish
  • four tablespoons grated Parmigiano Reggiano
  • two tablespoons butter (optional)
  • salt and freshly cracked black pepper to taste


Heat two tablespoons olive oil in a medium sauce pot over medium heat. Add the diced onion, season with salt and pepper and cook slowly until translucent, about fifteen minutes. Add crushed tomatoes to the cooked onions. Cook over low heat until thick, about one hour. Pass through a food mill (optional). Transfer to a large fry pan. Season with salt and pepper. Meanwhile, bring a large pot of salted water to a boil. Drop pasta bundles into the water and cook until just cooked through but still al dente. Strain the pasta, reserving some of the cooking liquid, and add to the fry pan. Toss vigorously to coat the pasta with sauce. Add basil leaves, the remaining olive oil, the butter, if using, and half the Parmigiano. Continue tossing until homogenous, adding some of the pasta cooking water if necessary. Plate and garnish with the remaining Parmigiano and the basil tops.

The pasta is available at Guidi Marcello in Santa Monica

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