TAGLIATELLE al POMODORO
Il Fornaio Restaurant Recipe
1 (8.9 oz.) package tagliatelle paglia e fieno pasta
8 vine ripe tomatoes
4 ounces extra virgin olive oil
2 cloves garlic (whole and peeled)
1/2 medium yellow onion
1 teaspoon sea salt
1 teaspoon black pepper
1 pinch chili pepper
16-18 basil leaves
1/2 cup water
grated parmesan cheese
Make a cross hatch incision just through the skin at the top of each tomato. Blanch the tomatoes in boiling water for 30 seconds. Peel the skin from the tomatoes. Cut the tomatoes in half and squeeze out the seeds. Remove the tomato cores and chop.
Smash the garlic with the side of a chef's knife and finely chop. Finely chop the onion. Julienne cut 10 of the basil leaves.
Heat the oil in a large saute pan over medium high heat. Saute the garlic for one minutes, then add the onions and cook 3 to 5 minutes, stirring continuously to avoid sticking, until light brown. Add the red chili pepper and basil and cook for 15 seconds, then add the tomatoes, sea salt and black pepper. Turn the heat down to medium low and simmer for 30 minutes. Check the tomatoes regularly. If the sauce start to dry out, add water a teaspoon at a time. as needed. Tomatoes in season will be juicy enough that you won't need to add water.
Cook the tagliatelle until al dente. Toss the cooked pasta with the tomato sauce until evenly combines. Plate the pasta and top with olive oil, hand town basil leaves and grated cheese.