First, the pasta itself — good, high-quality pasta. Among those available in supermarkets, Barilla and Grandi Pasta (locally produced, not amazing, of course, but decent compared to others) are good choices if made from durum wheat. However, the best option is egg-based pasta. It’s more expensive, but proportionally tastier. A decent selection can be found at Goodwine.
- egg tagliatelle
- 2 fresh tomatoes
- 150-200 g of cooked meat (beef, lamb, or pork)
- sea salt
- olive oil
- bunch of fresh basil
Cook the pasta in salted water until al dente (Italian packaging will specify the cooking time — cottura). While the pasta cooks, heat olive oil in a pan. Dice the tomatoes (if you’re not too lazy, peel them first) and add them to the pan. Simmer over low heat, stirring occasionally.
Shred the meat into fibers by hand and add it to the tomatoes. Tear the basil by hand and add it to the pan as well. Mix everything together.
Add the slightly undercooked pasta to the sauce, mix well, and immediately plate. Drizzle with good-quality olive oil and sprinkle with Parmesan.
Cook the pasta in salted water until al dente (Italian packaging will specify the cooking time — cottura). While the pasta cooks, heat olive oil in a pan. Dice the tomatoes (if you’re not too lazy, peel them first) and add them to the pan. Simmer over low heat, stirring occasionally.
Shred the meat into fibers by hand and add it to the tomatoes. Tear the basil by hand and add it to the pan as well. Mix everything together.
Add the slightly undercooked pasta to the sauce, mix well, and immediately plate. Drizzle with good-quality olive oil and sprinkle with Parmesan.
